Winery Fontana di PapaAntiche Tenute Ducato Dell'Ariccia Tre Castelli Rosso
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Antiche Tenute Ducato Dell'Ariccia Tre Castelli Rosso from the Winery Fontana di Papa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Antiche Tenute Ducato Dell'Ariccia Tre Castelli Rosso of Winery Fontana di Papa in the region of Lazio is a with a nice freshness.
Food and wine pairings with Antiche Tenute Ducato Dell'Ariccia Tre Castelli Rosso
Pairings that work perfectly with Antiche Tenute Ducato Dell'Ariccia Tre Castelli Rosso
Original food and wine pairings with Antiche Tenute Ducato Dell'Ariccia Tre Castelli Rosso
The Antiche Tenute Ducato Dell'Ariccia Tre Castelli Rosso of Winery Fontana di Papa matches generally quite well with dishes of beef, pasta or veal such as recipes of quick beef bourguignon, pasta with tuna or duck with orange.
Details and technical informations about Winery Fontana di Papa's Antiche Tenute Ducato Dell'Ariccia Tre Castelli Rosso.
Discover the grape variety: Vermentino
Nervy, saline whites with cutting acidity and enveloping richness, showing aromas of grapefruit, lime, pear, white flowers, fresh almond, fennel and marine iodine notes. Slightly bitter finish. Star of Sardinia (Vermentino di Gallura DOCG), Liguria, coastal Tuscany (Bolgheri) and Corsica. Also in Provence and Languedoc-Roussillon as Rolle. An autochthonous Mediterranean variety.
Last vintages of this wine
The best vintages of Antiche Tenute Ducato Dell'Ariccia Tre Castelli Rosso from Winery Fontana di Papa are 0
Informations about the Winery Fontana di Papa
The Winery Fontana di Papa is one of of the world's great estates. It offers 43 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Two-millennia Roman vineyard, predominantly white on the volcanic soils of the Castelli Romani. Frascati DOC as figurehead: fresh, accessible whites based on Malvasia and Trebbiano, notes of green apple, white flowers and almond, slightly bitter finish. Also Bellone and Grechetto. Emblematic red: Cesanese del Piglio DOCG, fleshy with notes of ripe cherry, dry herbs and spice, round tannins.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
