Winery LurettaCarabas
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Carabas from the Winery Luretta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Carabas of Winery Luretta in the region of Emilia-Romagna is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Carabas of Winery Luretta in the region of Emilia-Romagna often reveals types of flavors of non oak, oak or black fruit.
Food and wine pairings with Carabas
Pairings that work perfectly with Carabas
Original food and wine pairings with Carabas
The Carabas of Winery Luretta matches generally quite well with dishes of beef, pasta or veal such as recipes of pork tongue with bacon and onions, spaghetti with summer vegetables or paupiettes of veal.
Details and technical informations about Winery Luretta's Carabas.
Discover the grape variety: Taraboussié
An ancient grape variety most likely originating from the Aveyron region, now in danger of extinction. Published genetic analyses have revealed that it is related to one or more grape varieties, including Mouyssaguès. For more details, click here! - Synonymy: tarabassié (for all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Carabas from Winery Luretta are 2007, 2011, 0, 2012 and 2015.
Informations about the Winery Luretta
The Winery Luretta is one of of the world's great estates. It offers 30 wines for sale in the of Colli Piacentini to come and discover on site or to buy online.
The wine region of Colli Piacentini
The wine region of Colli Piacentini is located in the region of Émilie-Romagne of Italy. Wineries and vineyards like the Domaine Marcus Aurelius or the Domaine Luretta produce mainly wines sparkling, red and white. The most planted grape varieties in the region of Colli Piacentini are Cabernet-Sauvignon, Chardonnay and Marsanne, they are then used in wines in blends or as a single variety. On the nose of Colli Piacentini often reveals types of flavors of oaky, tree fruit or vegetal and sometimes also flavors of lychee, mango or orange.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
