Winery Le CaldaneCaldá Rone
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 Caldá Rone from the Winery Le Caldane
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Caldá Rone of Winery Le Caldane in the region of Veneto is a powerful.
Food and wine pairings with Caldá Rone
Pairings that work perfectly with Caldá Rone
Original food and wine pairings with Caldá Rone
The Caldá Rone of Winery Le Caldane matches generally quite well with dishes of beef, pasta or lamb such as recipes of blanquette of monkfish with small vegetables, pasta with chicken and curry or lamb shoulder confit with harissa.
Details and technical informations about Winery Le Caldane's Caldá Rone.
Discover the grape variety: Gros Verdot
Girondine most certainly like the Petit Verdot. It is almost no longer present in the vineyard, no longer multiplied and therefore very clearly on the way to extinction.
Last vintages of this wine
The best vintages of Caldá Rone from Winery Le Caldane are 2016, 2017, 0, 2015 and 2014.
Informations about the Winery Le Caldane
The Winery Le Caldane is one of of the world's greatest estates. It offers 17 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Sulphiting
Introduction of a sulphurous solution into a must or wine to protect it from accidents or diseases, or to select the ferments.
