Winery Marcus AureliusSelezione Regionale Cabernet Franc
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 Selezione Regionale Cabernet Franc from the Winery Marcus Aurelius
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Selezione Regionale Cabernet Franc of Winery Marcus Aurelius in the region of Veneto is a powerful.
Food and wine pairings with Selezione Regionale Cabernet Franc
Pairings that work perfectly with Selezione Regionale Cabernet Franc
Original food and wine pairings with Selezione Regionale Cabernet Franc
The Selezione Regionale Cabernet Franc of Winery Marcus Aurelius matches generally quite well with dishes of beef, pasta or lamb such as recipes of fricandeaux german style, pasta and peppers or greek-style shepherd's pie.
Details and technical informations about Winery Marcus Aurelius's Selezione Regionale Cabernet Franc.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Selezione Regionale Cabernet Franc from Winery Marcus Aurelius are 2011, 0
Informations about the Winery Marcus Aurelius
The Winery Marcus Aurelius is one of of the world's great estates. It offers 32 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
