Winery PiagentiniClássico Cabernet
Red wine
This wine generally goes well with poultry, beef or lamb.
Food and wine pairings with Clássico Cabernet
Pairings that work perfectly with Clássico Cabernet
Original food and wine pairings with Clássico Cabernet
The Clássico Cabernet of Winery Piagentini matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef with panang curry (red curry), rack of lamb in a crust of herbs and seeds with thyme juice and... or veal axoa (basque country).
Details and technical informations about Winery Piagentini's Clássico Cabernet.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Clássico Cabernet from Winery Piagentini are 0
Informations about the Winery Piagentini
The Winery Piagentini is one of of the world's greatest estates. It offers 10 wines for sale in the of Sao Paulo to come and discover on site or to buy online.
The wine region of Sao Paulo
Brazil is the largest country in South America and the fifth-largest in the world. It has a sizable wine industry, but is probably best known in global markets for spirits, and in particular Cachaça. With roughly 83,000 hectares (205,000 acres) of Vineyard">Vineyard, it ranks just behind its near-neighbors Argentina and Chile in terms of acreage under vine. Only a small proportion (about 10 percent) of these acres are planted with Vitis vinifera vines, however this large acreage does not translate into large volumes of quality wine.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
