Winery Tenuta le QuinteLazio Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Lazio Rosso from the Winery Tenuta le Quinte
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lazio Rosso of Winery Tenuta le Quinte in the region of Lazio is a powerful.
Food and wine pairings with Lazio Rosso
Pairings that work perfectly with Lazio Rosso
Original food and wine pairings with Lazio Rosso
The Lazio Rosso of Winery Tenuta le Quinte matches generally quite well with dishes of beef, pasta or veal such as recipes of korean bibimbap, meat and goat pie or veal chop normandy style.
Details and technical informations about Winery Tenuta le Quinte's Lazio Rosso.
Discover the grape variety: Crouchen
Crouchen blanc is a grape variety that originated in France (Pyrénées-Atlantiques). 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 to medium-sized bunches and medium-sized grapes. Crouchen blanc can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Armagnac.
Last vintages of this wine
The best vintages of Lazio Rosso from Winery Tenuta le Quinte are 2017, 2016, 0, 2015
Informations about the Winery Tenuta le Quinte
The Winery Tenuta le Quinte 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: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
