Winery Le CasetteLambrusco Graspa Rossa di Castelvertro
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
The Lambrusco Graspa Rossa di Castelvertro of the Winery Le Casette is in the top 40 of wines of Marche.
Taste structure of the Lambrusco Graspa Rossa di Castelvertro from the Winery Le Casette
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lambrusco Graspa Rossa di Castelvertro of Winery Le Casette in the region of Marche is a .
Food and wine pairings with Lambrusco Graspa Rossa di Castelvertro
Pairings that work perfectly with Lambrusco Graspa Rossa di Castelvertro
Original food and wine pairings with Lambrusco Graspa Rossa di Castelvertro
The Lambrusco Graspa Rossa di Castelvertro of Winery Le Casette matches generally quite well with dishes of beef, pasta or veal such as recipes of beef bourguignon in the oven of nanou, cannelloni with salmon and spinach or blanquette of veal in the old way (self-cooker).
Details and technical informations about Winery Le Casette's Lambrusco Graspa Rossa di Castelvertro.
Discover the grape variety: Aromella
Interspecific crossing between traminette and 34 Ravat obtained in 1976 by Bruce Reisch at the Experimental Station of Cornell University in Geneva (United States). It must be noted that this variety can only be found in a few American wine regions, which means that its multiplication is very limited. In France, it is almost unknown.
Informations about the Winery Le Casette
The Winery Le Casette is one of of the world's greatest estates. It offers 6 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
