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 marinated shrimp skewers with garlic, salmon and spinach lasagna or roast veal with mustard cream.
Details and technical informations about Winery Fontana di Papa's Poggio del Cardinale Syrah.
Discover the grape variety: Agiorgitiko
It is very old in Greece, most certainly originating from the Aegean islands of Santorini(i) to be precise, where it is still the second black variety cultivated today. It is found in Canada (Quebec), in France it is practically unknown, although it is registered in the Official Catalogue of wine grape varieties, list A1.
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
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
