Winery Lorenzo CostantiniBorgo del Cedro Lazio Rosso
Red wine
In the mouth this red wine is a with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Borgo del Cedro Lazio Rosso from the Winery Lorenzo Costantini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Borgo del Cedro Lazio Rosso of Winery Lorenzo Costantini in the region of Lazio is a with a lot of tannins present in the mouth.
Food and wine pairings with Borgo del Cedro Lazio Rosso
Pairings that work perfectly with Borgo del Cedro Lazio Rosso
Original food and wine pairings with Borgo del Cedro Lazio Rosso
The Borgo del Cedro Lazio Rosso of Winery Lorenzo Costantini matches generally quite well with dishes of beef, pasta or veal such as recipes of tournedos rossini, pasta with goat cheese, thyme and bacon or capon stuffed with morels.
Details and technical informations about Winery Lorenzo Costantini's Borgo del Cedro Lazio Rosso.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Borgo del Cedro Lazio Rosso from Winery Lorenzo Costantini are 0
Informations about the Winery Lorenzo Costantini
The Winery Lorenzo Costantini is one of of the world's greatest estates. It offers 8 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: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
