Winery LieselehofMaximilian
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 Maximilian from the Winery Lieselehof
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Maximilian of Winery Lieselehof in the region of Trentino-Alto-Adige is a powerful.
Food and wine pairings with Maximilian
Pairings that work perfectly with Maximilian
Original food and wine pairings with Maximilian
The Maximilian of Winery Lieselehof matches generally quite well with dishes of beef, pasta or lamb such as recipes of stuffed beef rolls, pasta with shrimp or moroccan tagine with lamb and cardoons.
Details and technical informations about Winery Lieselehof's Maximilian.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Maximilian from Winery Lieselehof are 0
Informations about the Winery Lieselehof
The Winery Lieselehof is one of of the world's greatest estates. It offers 12 wines for sale in the of Trentino-Alto-Adige to come and discover on site or to buy online.
The wine region of Trentino-Alto-Adige
Trentino-Alto Adige is Italy's northernmost wine region, located right on the border with Austria. Production was once dominated by the local red varieties Lagrein and Schiava. Now white wines are becoming more important in terms of Volume. Increasingly, they are made from internationally renowned Grape varieties such as Pinot Grigio and Chardonnay.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
