Winery Fratelli CalorioRoero Casette
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Roero Casette from the Winery Fratelli Calorio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Roero Casette of Winery Fratelli Calorio in the region of Piedmont is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Roero Casette
Pairings that work perfectly with Roero Casette
Original food and wine pairings with Roero Casette
The Roero Casette of Winery Fratelli Calorio matches generally quite well with dishes of beef, pasta or lamb such as recipes of venison stew to be prepared the day before, pasta and peppers or lamb tagine with olives and honey.
Details and technical informations about Winery Fratelli Calorio's Roero Casette.
Discover the grape variety: Nebbiolo
Austere, noble reds, pale in colour and quick to turn garnet, with powerful tannins and high acidity, showing aromas of sour cherry, faded rose, tar, white truffle, leather and balsamic notes with age. Outstanding ageing potential. Absolute star of Piedmont with Barolo DOCG and Barbaresco DOCG, also in Roero, Gattinara, Ghemme and Valtellina (Chiavennasca). A late-ripening Italian variety among the world's greatest.
Last vintages of this wine
The best vintages of Roero Casette from Winery Fratelli Calorio are 0
Informations about the Winery Fratelli Calorio
The Winery Fratelli Calorio is one of of the world's greatest estates. It offers 3 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
