Winery Sant'IsidoroTerzolo
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Terzolo from the Winery Sant'Isidoro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terzolo of Winery Sant'Isidoro in the region of Lazio is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Terzolo
Pairings that work perfectly with Terzolo
Original food and wine pairings with Terzolo
The Terzolo of Winery Sant'Isidoro matches generally quite well with dishes of beef, pasta or veal such as recipes of marinated shrimp skewers with garlic, pork filet mignon with foie gras and rosemary or beef bourguignon with cookéo.
Details and technical informations about Winery Sant'Isidoro's Terzolo.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). 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 bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Terzolo from Winery Sant'Isidoro are 0, 2015
Informations about the Winery Sant'Isidoro
The Winery Sant'Isidoro is one of of the world's greatest estates. It offers 11 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: Lyon pot
A 46 cl bottle with a thick bottom, typical of the Lyon region, especially used to serve Beaujolais wines drawn from the barrel.
