Winery Fernando AlbertoCasoio Marche Rosso
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
The Casoio Marche Rosso of the Winery Fernando Alberto is in the top 10 of wines of Marche.
Taste structure of the Casoio Marche Rosso from the Winery Fernando Alberto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Casoio Marche Rosso of Winery Fernando Alberto in the region of Marche is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Casoio Marche Rosso
Pairings that work perfectly with Casoio Marche Rosso
Original food and wine pairings with Casoio Marche Rosso
The Casoio Marche Rosso of Winery Fernando Alberto matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with pickle sauce, leek pie or veal with cream and mushrooms.
Details and technical informations about Winery Fernando Alberto's Casoio Marche Rosso.
Discover the grape variety: Okuzgozu
This grape variety is native to Turkey, where it is very well known and highly appreciated. In this country, it is very often grown at high altitudes, sometimes 1,000 metres or more. It is virtually unknown in France and in other wine-producing countries.
Last vintages of this wine
The best vintages of Casoio Marche Rosso from Winery Fernando Alberto are 0
Informations about the Winery Fernando Alberto
The Winery Fernando Alberto is one of of the world's greatest estates. It offers 2 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
