Winery Maso ai DossiCogna Lagrein
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 beef, game (deer, venison) or lamb.
Taste structure of the Cogna Lagrein from the Winery Maso ai Dossi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cogna Lagrein of Winery Maso ai Dossi in the region of Trentino-Alto-Adige is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cogna Lagrein
Pairings that work perfectly with Cogna Lagrein
Original food and wine pairings with Cogna Lagrein
The Cogna Lagrein of Winery Maso ai Dossi matches generally quite well with dishes of beef, pasta or lamb such as recipes of braised beef with guinness, tagliatelle with foie gras or seven o'clock leg of lamb.
Details and technical informations about Winery Maso ai Dossi's Cogna Lagrein.
Discover the grape variety: Dattier de Saint Vallier
Interspecific crossing obtained by Seyve-Villard between the 6468 Seibel and the Panse de Provence. This direct-producing hybrid is practically no longer multiplied, but can still be found among amateur gardeners or collectors.
Last vintages of this wine
The best vintages of Cogna Lagrein from Winery Maso ai Dossi are 0, 2013
Informations about the Winery Maso ai Dossi
The Winery Maso ai Dossi is one of of the world's great estates. It offers 16 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: Fees
This wine is characterized by a pleasant nervousness and an overall sensation of freshness on the palate, reinforced by minerality, a note of bitterness, a hint of CO2, and of course an appropriate serving temperature.
