Winery San CassianoAmarone
Red wine
This wine is a blend of 2 varietals which are the Molinara and the Rondinella.
In the mouth this red wine is a powerful mainly marked by the residual sugar.
This wine generally goes well with blue cheese, beef or game (deer, venison).
Taste structure of the Amarone from the Winery San Cassiano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Amarone of Winery San Cassiano in the region of Vénétie is a powerful mainly marked by the residual sugar.
Food and wine pairings with Amarone
Pairings that work perfectly with Amarone
Original food and wine pairings with Amarone
The Amarone of Winery San Cassiano matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of boeuf lôc lac (cambodia), chakchouka or duck breast in a crust.
Details and technical informations about Winery San Cassiano's Amarone.
Discover the grape variety: Molinara
Its origin is not very precise, it has been cultivated for a very long time in northern Italy, ... in France it is almost unknown. It should not be confused with the Spanish variety molinera gorda.
Last vintages of this wine
The best vintages of Amarone from Winery San Cassiano are 2009, 2010
Informations about the Winery San Cassiano
The Winery San Cassiano is one of of the world's greatest estates. It offers 18 wines for sale in the of Vénétie to come and discover on site or to buy online.
The wine region of Vénétie
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
News related to this wine
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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.
