Winery Le LaseThesan Canaiolo Nero
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
The Thesan Canaiolo Nero of the Winery Le Lase is in the top 60 of wines of Lazio.
Taste structure of the Thesan Canaiolo Nero from the Winery Le Lase
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Thesan Canaiolo Nero of Winery Le Lase in the region of Lazio is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Thesan Canaiolo Nero
Pairings that work perfectly with Thesan Canaiolo Nero
Original food and wine pairings with Thesan Canaiolo Nero
The Thesan Canaiolo Nero of Winery Le Lase matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue in hot sauce, marco's pasta with bacon or osso buco.
Details and technical informations about Winery Le Lase's Thesan Canaiolo Nero.
Discover the grape variety: Grassen
Grassen noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Grassen noir can be found grown in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Thesan Canaiolo Nero from Winery Le Lase are 2013, 2015, 2010, 0 and 2012.
Informations about the Winery Le Lase
The Winery Le Lase is one of of the world's greatest estates. It offers 10 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Anthocyanins
Phenolic compounds present in the skin of grapes that give colour to red wines during maceration.
