Winery Il LoreseVino Cotto Stravecchio
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Vino Cotto Stravecchio from the Winery Il Lorese
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vino Cotto Stravecchio of Winery Il Lorese in the region of Marche is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Vino Cotto Stravecchio
Pairings that work perfectly with Vino Cotto Stravecchio
Original food and wine pairings with Vino Cotto Stravecchio
The Vino Cotto Stravecchio of Winery Il Lorese matches generally quite well with dishes of beef, pasta or veal such as recipes of millet with gruyere cheese, pasta with chicken and curry or veal rouelle normande.
Details and technical informations about Winery Il Lorese's Vino Cotto Stravecchio.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Vino Cotto Stravecchio from Winery Il Lorese are 0
Informations about the Winery Il Lorese
The Winery Il Lorese is one of of the world's greatest estates. It offers 4 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
