Winery La Cantina LevanteseColline di Levanto Rosso
Red wine
This wine is a blend of 2 varietals which are the Ciliegiolo and the Sangiovese.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
The Colline di Levanto Rosso of the Winery La Cantina Levantese is in the top 10 of wines of Colline di Levanto.
Taste structure of the Colline di Levanto Rosso from the Winery La Cantina Levantese
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Colline di Levanto Rosso of Winery La Cantina Levantese in the region of Liguria is a powerful.
Food and wine pairings with Colline di Levanto Rosso
Pairings that work perfectly with Colline di Levanto Rosso
Original food and wine pairings with Colline di Levanto Rosso
The Colline di Levanto Rosso of Winery La Cantina Levantese matches generally quite well with dishes of beef, pasta or lamb such as recipes of thai beef skewers, spaghetti with beef balls or lamb and coconut curry, african style.
Details and technical informations about Winery La Cantina Levantese's Colline di Levanto Rosso.
Discover the grape variety: Ciliegiolo
It is believed to be of Spanish origin. Today it is very present in Tuscany and in many other Italian regions where it is often blended with sangiovese to produce the famous Chianti. According to recent genetic analysis, it is the father of the said sangiovese, its mother being an almost unknown variety called calabrese di Montenuovo. - Synonymy: ciliegino, ciregiuolo or cireguoli, aleatico di spagna (for all the synonyms of the grape varieties, click here!). - Description: medium to large bunches, cylindrical-conical, winged, compact, strong medium-sized stalks with very little lignification; medium-sized, round berries, skin of medium thickness, very bluish-black with sometimes purplish reflections, juicy pulp. - Production potential: buds early in the year, only a few days after Chasselas. It is particularly fond of not too poor hillside soils. Vigorous, productive and regular, it should however be pruned in relation to the fact that its base eyes are not very fertile. Sensitive to wind, mildew, powdery mildew, acid rot and grey rot. Resistant to drought. Ripening 2nd period late. - Wine type/flavours: gives a full and supple wine with soft tannins, rich in alcohol, of a more or less dark ruby colour with in some cases purplish tints. Aromas of cinnamon, cherry, blueberry, spicy notes, plum, fresh grapes, liquorice, tobacco, vanilla, ... .
Last vintages of this wine
The best vintages of Colline di Levanto Rosso from Winery La Cantina Levantese are 1986, 2016, 2017, 0 and 2014.
Informations about the Winery La Cantina Levantese
The Winery La Cantina Levantese is one of of the world's greatest estates. It offers 7 wines for sale in the of Colline di Levanto to come and discover on site or to buy online.
The wine region of Colline di Levanto
The wine region of Colline di Levanto is located in the region of Ligurie of Italy. Wineries and vineyards like the Domaine Cà du Ferrà or the Domaine Vallata di Levanto produce mainly wines white and red. The most planted grape varieties in the region of Colline di Levanto are Vermentino, Sangiovese and Ciliegiolo, they are then used in wines in blends or as a single variety. On the nose of Colline di Levanto often reveals types of flavors of earth, oak or red fruit.
The wine region of Liguria
Liguria is a thin, crescent-shaped coastal region in northwestern Italy, stretching 250 km along the Mediterranean Sea from the border with southern France in the west to the port city of La Spezia in the east. Tuscany Lies beyond the latter, while the region's Central city, Genoa, is about 70 km southeast of Asti and Barolo (and even less so of Piedmont, parts of which run along the northern border of Liguria). Known as the Italian Riviera, this thin, beautiful strip of rugged land with a Mediterranean Climate and poor, stony soils is dominated by steeply sloping hills that fall almost directly into the sea. These steep elevations make Grape growing a challenge, resulting in scattered vineyards (some of which can only be reached by boat) with limited production.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
