Winery Ômina RomanaCabernet Franc
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
The Cabernet Franc of the Winery Ômina Romana is in the top 80 of wines of Lazio.
Taste structure of the Cabernet Franc from the Winery Ômina Romana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cabernet Franc of Winery Ômina Romana in the region of Lazio is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Cabernet Franc of Winery Ômina Romana in the region of Lazio often reveals types of flavors of oak, spices or black fruit.
Food and wine pairings with Cabernet Franc
Pairings that work perfectly with Cabernet Franc
Original food and wine pairings with Cabernet Franc
The Cabernet Franc of Winery Ômina Romana matches generally quite well with dishes of beef, pasta or veal such as recipes of dombrés and pig tails, salmon lasagna or veal blanquette burger.
Details and technical informations about Winery Ômina Romana's 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 Cabernet Franc from Winery Ômina Romana are 2013, 2015, 0
Informations about the Winery Ômina Romana
The Winery Ômina Romana is one of of the world's greatest estates. It offers 21 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Two-millennia Roman vineyard, predominantly white on the volcanic soils of the Castelli Romani. Frascati DOC as figurehead: fresh, accessible whites based on Malvasia and Trebbiano, notes of green apple, white flowers and almond, slightly bitter finish. Also Bellone and Grechetto. Emblematic red: Cesanese del Piglio DOCG, fleshy with notes of ripe cherry, dry herbs and spice, round tannins.
The word of the wine: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
