Winery Monti CecubiVinum Caecubum Bianco
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Vinum Caecubum Bianco from the Winery Monti Cecubi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vinum Caecubum Bianco of Winery Monti Cecubi in the region of Lazio is a powerful with a nice freshness.
Food and wine pairings with Vinum Caecubum Bianco
Pairings that work perfectly with Vinum Caecubum Bianco
Original food and wine pairings with Vinum Caecubum Bianco
The Vinum Caecubum Bianco of Winery Monti Cecubi matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti with garlic, salmon and goat cheese quiche or radicchio and pancetta rolls.
Details and technical informations about Winery Monti Cecubi's Vinum Caecubum Bianco.
Discover the grape variety: Vignoles
An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.
Last vintages of this wine
The best vintages of Vinum Caecubum Bianco from Winery Monti Cecubi are 0
Informations about the Winery Monti Cecubi
The Winery Monti Cecubi is one of of the world's greatest estates. It offers 10 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
