Winery La CasazzaFalco Rosso
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 Falco Rosso from the Winery La Casazza
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Falco Rosso of Winery La Casazza in the region of Lombardia is a powerful.
Food and wine pairings with Falco Rosso
Pairings that work perfectly with Falco Rosso
Original food and wine pairings with Falco Rosso
The Falco Rosso of Winery La Casazza matches generally quite well with dishes of beef, pasta or lamb such as recipes of chinese fondue, pasta gratin carbonara style or lamb and coconut curry, african style.
Details and technical informations about Winery La Casazza's Falco Rosso.
Discover the grape variety: Bondola noire
Light and rustic reds with a clear ruby colour, silky tannins and an airy palate with preserved acidity, featuring signature aromas of cherry, alpine herbs and rustic Ticinese notes. Drink-young profile. Preserved by a few winegrowers attached to traditional Ticinese and alpine viticulture, it bears witness to an alpine ampelographic heritage. Autochthonous black grape from Ticino, grown almost exclusively in Ticino (Italian-speaking Switzerland).
Informations about the Winery La Casazza
The Winery La Casazza is one of of the world's greatest estates. It offers 10 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
