Winery PileumSol'Uva Cesanese
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 poultry, beef or veal.
Taste structure of the Sol'Uva Cesanese from the Winery Pileum
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sol'Uva Cesanese of Winery Pileum in the region of Lazio is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Sol'Uva Cesanese
Pairings that work perfectly with Sol'Uva Cesanese
Original food and wine pairings with Sol'Uva Cesanese
The Sol'Uva Cesanese of Winery Pileum matches generally quite well with dishes of beef, pasta or veal such as recipes of chili con carne, spinach cannelloni or gigolette of rabbit.
Details and technical informations about Winery Pileum's Sol'Uva Cesanese.
Discover the grape variety: Divico
Interspecific cross between gamaret and bronner obtained in 1997 by Jean-Laurent Spring at the Agroscope Research Station in Pully (Switzerland). It should be noted that the divona is issued from the same cross.
Last vintages of this wine
The best vintages of Sol'Uva Cesanese from Winery Pileum are 0
Informations about the Winery Pileum
The Winery Pileum is one of of the world's greatest estates. It offers 12 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
