Winery CollosorboLula
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Sangiovese.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Lula from the Winery Collosorbo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lula of Winery Collosorbo in the region of Tuscany is a powerful.
Food and wine pairings with Lula
Pairings that work perfectly with Lula
Original food and wine pairings with Lula
The Lula of Winery Collosorbo matches generally quite well with dishes of beef, lamb or veal such as recipes of salmon with cream sauce, rolled lamb shoulder with herbs or cutlets with portuguese sauce.
Details and technical informations about Winery Collosorbo's Lula.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Lula from Winery Collosorbo are 2014, 0, 2015
Informations about the Winery Collosorbo
The Winery Collosorbo is one of of the world's greatest estates. It offers 10 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Secondary aromas
Aromas resulting from the fermentation and maturation of the wine before bottling. The aging in barrels modifies considerably the texture and the flavours of the wine.
