Winery Alberto GiacobbeCesanese di Olevano Romano Superiore
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 Cesanese di Olevano Romano Superiore from the Winery Alberto Giacobbe
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cesanese di Olevano Romano Superiore of Winery Alberto Giacobbe in the region of Lazio is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cesanese di Olevano Romano Superiore
Pairings that work perfectly with Cesanese di Olevano Romano Superiore
Original food and wine pairings with Cesanese di Olevano Romano Superiore
The Cesanese di Olevano Romano Superiore of Winery Alberto Giacobbe matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tournedos with boursin, pasta with vongoles (flat clams) or roast veal with mustard cream.
Details and technical informations about Winery Alberto Giacobbe's Cesanese di Olevano Romano Superiore.
Discover the grape variety: Corvinone
It has been cultivated for a very long time in northern Italy, but in France it is hardly known. It should not be confused with corvina, another Italian grape variety that is very present in the same region, both of which are most often associated with rondinella and molinara.
Last vintages of this wine
The best vintages of Cesanese di Olevano Romano Superiore from Winery Alberto Giacobbe are 2017, 2016, 2018, 2015
Informations about the Winery Alberto Giacobbe
The Winery Alberto Giacobbe is one of of the world's greatest estates. It offers 10 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: Burned
Qualifier, sometimes equivocal, of various odors, ranging from caramel to burnt wood.
