Winery Santa CassellaConte Leopoldo
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Conte Leopoldo from the Winery Santa Cassella
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Conte Leopoldo of Winery Santa Cassella in the region of Marche is a with a nice freshness.
Food and wine pairings with Conte Leopoldo
Pairings that work perfectly with Conte Leopoldo
Original food and wine pairings with Conte Leopoldo
The Conte Leopoldo of Winery Santa Cassella matches generally quite well with dishes of beef, pasta or veal such as recipes of fondue with broth, pasta gratin carbonara style or traditional veal stew.
Details and technical informations about Winery Santa Cassella's Conte Leopoldo.
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 Conte Leopoldo from Winery Santa Cassella are 0, 2010
Informations about the Winery Santa Cassella
The Winery Santa Cassella is one of of the world's greatest estates. It offers 8 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
