Winery La CacciatoraCuvée Del Centenario
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Cuvée Del Centenario from the Winery La Cacciatora
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Del Centenario of Winery La Cacciatora in the region of Piedmont is a powerful.
Wine flavors and olphactive analysis
On the nose the Cuvée Del Centenario of Winery La Cacciatora in the region of Piedmont often reveals types of flavors of earth, oak.
Food and wine pairings with Cuvée Del Centenario
Pairings that work perfectly with Cuvée Del Centenario
Original food and wine pairings with Cuvée Del Centenario
The Cuvée Del Centenario of Winery La Cacciatora matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of pasta with cherry tomatoes, mussels with rosemary and barbecue or burgers with duck confit.
Details and technical informations about Winery La Cacciatora's Cuvée Del Centenario.
Discover the grape variety: Dauphine
Simple, fresh dry whites with a pale golden robe, a supple palate with moderate acidity and undemonstrative aromas of citrus and white flowers. Discreet rustic profile. Preserved in some ampelographic collections, one of the ancient heritage varieties whose commercial diffusion has almost disappeared, studied for its genetic and historical interest. Rare, little-documented white grape grown in negligible quantities.
Last vintages of this wine
The best vintages of Cuvée Del Centenario from Winery La Cacciatora are 2016, 2017, 2015, 2014 and 0.
Informations about the Winery La Cacciatora
The Winery La Cacciatora is one of of the world's great estates. It offers 85 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
