Winery CesariJùsto Rosso
Red wine
This wine is a blend of 2 varietals which are the Corvina and the Merlot.
This wine generally goes well with beef, game (deer, venison) or lamb.
Food and wine pairings with Jùsto Rosso
Pairings that work perfectly with Jùsto Rosso
Original food and wine pairings with Jùsto Rosso
The Jùsto Rosso of Winery Cesari matches generally quite well with dishes of beef, pasta or lamb such as recipes of thai beef curry, express beef cannelloni or couscous of meat and fish.
Discover the grape variety: Corvina
Its precise origin is unknown, it has been cultivated for a very long time in northern Italy. It can be found in Switzerland, Australia, Argentina, ... in France it is almost unknown. It should not be confused with the Corvinone, another Italian grape variety. It should be noted that the Corvina is related to the Rondinella and the Refosco dal Peduncolo rosso.
Last vintages of this wine
The best vintages of Jùsto Rosso from Winery Cesari are 2019, 2017, 2018, 2016 and 2015.
Informations about the Winery Cesari
The Winery Cesari is one of of the world's great estates. It offers 85 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Burgundy melon
A white grape variety from Burgundy that is not widely used in its native region, but has spread to the Nantes region. It is the exclusive variety of Muscadet. It gives a dry pale yellow wine, supple and lively, with an intense bouquet, to which maturing on lees gives fatness and aromatic complexity.
