Winery PusoleCasesparse
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 beef, lamb or pasta.
Taste structure of the Casesparse from the Winery Pusole
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Casesparse of Winery Pusole in the region of Sardinia is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Casesparse
Pairings that work perfectly with Casesparse
Original food and wine pairings with Casesparse
The Casesparse of Winery Pusole matches generally quite well with dishes of beef, pasta or lamb such as recipes of pasta al forno (baked pasta), lasagne with two salmons or tomatoes, zucchini, potatoes stuffed moroccan style with....
Details and technical informations about Winery Pusole's Casesparse.
Discover the grape variety: Okuzgozu
This grape variety is native to Turkey, where it is very well known and highly appreciated. In this country, it is very often grown at high altitudes, sometimes 1,000 metres or more. It is virtually unknown in France and in other wine-producing countries.
Last vintages of this wine
The best vintages of Casesparse from Winery Pusole are 2016
Informations about the Winery Pusole
The Winery Pusole is one of of the world's greatest estates. It offers 8 wines for sale in the of Sardinia to come and discover on site or to buy online.
The wine region of Sardinia
Sardinia, located 240 km off the west coast of mainland Italy, is the second largest island in the Mediterranean. With an area of about 9,300 square miles, it is almost three times the Size of Corsica, its immediate neighbor to the North, and only slightly smaller than the other major Italian island, Sicily. The island, called Sardegna by its Italian-speaking inhabitants, has belonged to various empires and kingdoms over the centuries. This is reflected in its place names, architecture, languages and dialects, and its unique portfolio of wine grapes.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
