Winery OcchipintiLacaldera Rosso
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Lacaldera Rosso from the Winery Occhipinti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lacaldera Rosso of Winery Occhipinti in the region of Lazio is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Lacaldera Rosso of Winery Occhipinti in the region of Lazio often reveals types of flavors of earth, red fruit.
Food and wine pairings with Lacaldera Rosso
Pairings that work perfectly with Lacaldera Rosso
Original food and wine pairings with Lacaldera Rosso
The Lacaldera Rosso of Winery Occhipinti matches generally quite well with dishes of beef, pasta or veal such as recipes of roast beef casserole, pork filet mignon with foie gras and rosemary or provencal veal tendrons.
Details and technical informations about Winery Occhipinti's Lacaldera Rosso.
Discover the grape variety: Dobricic
From the island of Solta off the Dalmatian coast in Croatia. If in France it is almost unknown, in its country of origin it still benefits today from a rescue program. According to genetic analyses carried out in Davis (United States) by the California University, Dobricic is the father of Plavac Mali, the latter being a very well-known quality grape variety in Croatia and other countries.
Last vintages of this wine
The best vintages of Lacaldera Rosso from Winery Occhipinti are 2017, 2020, 0, 2014 and 2015.
Informations about the Winery Occhipinti
The Winery Occhipinti is one of of the world's greatest estates. It offers 13 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
