Winery I CastelariPiave Garnei Cabernet
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 Piave Garnei Cabernet from the Winery I Castelari
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Piave Garnei Cabernet of Winery I Castelari in the region of Veneto is a powerful.
Food and wine pairings with Piave Garnei Cabernet
Pairings that work perfectly with Piave Garnei Cabernet
Original food and wine pairings with Piave Garnei Cabernet
The Piave Garnei Cabernet of Winery I Castelari matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast beef casserole, spaghetti with summer vegetables or couscous of meat and fish.
Details and technical informations about Winery I Castelari's Piave Garnei Cabernet.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Informations about the Winery I Castelari
The Winery I Castelari is one of of the world's greatest estates. It offers 3 wines for sale in the of Piave to come and discover on site or to buy online.
The wine region of Piave
Fruity and accessible, these Merlot-dominated reds appeal with signature aromas of plum, red cherry, supple tannins and gourmand palate. The Cabernets bring firmer herbaceous notes. The native Raboso yields more tannic and acidic reds, elevated to DOCG Piave Malanotte (ageworthy). Few minority whites (Pinot Grigio, Verduzzo).
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
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.
