Winery Mariotti CesareAcanto
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Acanto from the Winery Mariotti Cesare
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Acanto of Winery Mariotti Cesare in the region of Marche is a powerful.
Food and wine pairings with Acanto
Pairings that work perfectly with Acanto
Original food and wine pairings with Acanto
The Acanto of Winery Mariotti Cesare matches generally quite well with dishes of beef, pasta or veal such as recipes of pot roast, spaghetti with squid ink (italy) or roast veal with mustard cream.
Details and technical informations about Winery Mariotti Cesare's Acanto.
Discover the grape variety: Merlot
Merlot is a red grape variety with small black berries that appeared at the end of the 18th century. It is produced in most of the Bordeaux terroirs, where it represents 58% of the planted area, and its best terroir is located in Pomerol and Saint-Emilion on cool, clay-limestone soils. At the mythical Château Pétrus, the wine is made with 95% Merlot, with a dark, dense colour, aromas of red and black fruits and a superb range of flavours, the Merlot transforms during its ageing to give way to notes of prunes, undergrowth and spices. On the palate, it is supple with distinguished tannins. It is often blended with Cabernet Sauvignon. Merlot is no longer exclusive to Bordeaux, it is nowadays vinified all over the world.
Last vintages of this wine
The best vintages of Acanto from Winery Mariotti Cesare are 2015, 0, 2012
Informations about the Winery Mariotti Cesare
The Winery Mariotti Cesare is one of of the world's greatest estates. It offers 17 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
