Winery San TommasoItufi Cesanese
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Itufi Cesanese from the Winery San Tommaso
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Itufi Cesanese of Winery San Tommaso in the region of Lazio is a powerful with a nice freshness.
Food and wine pairings with Itufi Cesanese
Pairings that work perfectly with Itufi Cesanese
Original food and wine pairings with Itufi Cesanese
The Itufi Cesanese of Winery San Tommaso matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tenderloin wellington, makroud or veal escalope with lemon sauce.
Details and technical informations about Winery San Tommaso's Itufi Cesanese.
Discover the grape variety: Carcajolo
The black Carcajolo is a grape variety originating from Italy. 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 medium-sized bunches and large grapes. The Carcajolo noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Itufi Cesanese from Winery San Tommaso are 0
Informations about the Winery San Tommaso
The Winery San Tommaso is one of of the world's greatest estates. It offers 16 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
