Winery SalvatoreCerca
Red wine
This wine is a blend of 2 varietals which are the Aglianico and the Merlot.
This wine generally goes well with pork, vegetarian or beef.
Wine flavors and olphactive analysis
On the nose the Cerca of Winery Salvatore in the region of Arizona often reveals types of flavors of citrus fruit, red fruit.
Food and wine pairings with Cerca
Pairings that work perfectly with Cerca
Original food and wine pairings with Cerca
The Cerca of Winery Salvatore matches generally quite well with dishes of beef, lamb or veal such as recipes of fricandeaux german style, lamb stew with melting peppers or calf's head with sauce ravigote.
Details and technical informations about Winery Salvatore's Cerca.
Discover the grape variety: Aglianico
A very old grape variety grown in Italy, some believe it to be of Greek origin. In France, it is practically unknown. It can be found in Australia, the United States (California), Argentina, etc. It should not be confused with Aglianicone, another grape variety grown in Italy, which is, however, very similar to Aglianico.
Last vintages of this wine
The best vintages of Cerca from Winery Salvatore are 2015
Informations about the Winery Salvatore
The Winery Salvatore is one of of the world's greatest estates. It offers 9 wines for sale in the of Arizona to come and discover on site or to buy online.
The wine region of Arizona
Arizona is located in the extreme Southwestern corner of the United States of America, bordered by Mexico to the south and southern California to the west. It covers 300,000 km² (114,000 square miles) between latitudes 31°N and 36°N. The main varieties used to make Arizona wines are Syrah, Viognier, Muscat and, of course, the ubiquitous Cabernet Sauvignon and Zinfandel. They do best in cooler regions, especially in the southwest.
News related to this wine
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The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
