Winery Fontana di PapaPoggio del Cardinale Syrah
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.
Taste structure of the Poggio del Cardinale Syrah from the Winery Fontana di Papa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Poggio del Cardinale Syrah of Winery Fontana di Papa in the region of Lazio is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Poggio del Cardinale Syrah
Pairings that work perfectly with Poggio del Cardinale Syrah
Original food and wine pairings with Poggio del Cardinale Syrah
The Poggio del Cardinale Syrah of Winery Fontana di Papa matches generally quite well with dishes of beef, pasta or veal such as recipes of autumn beef bourguignon, pasta with tuna and tomato sauce or sauté of pork with carrots and potatoes.
Details and technical informations about Winery Fontana di Papa's Poggio del Cardinale Syrah.
Discover the grape variety: Rondinella
Light, fruity reds with a pale robe, discreet tannins and fresh acidity, showing aromas of red cherry, wild strawberry, gentle spice and herbal notes. A faithful companion to Corvina in the typical Valpolicella blends: fresh, gulpable Bardolino DOC, Valpolicella DOC, concentrated Amarone DOCG and sweet Recioto DOCG. A productive autochthonous variety from Veneto.
Last vintages of this wine
The best vintages of Poggio del Cardinale Syrah 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
