Winery SavelliCastel Suasa Rosso
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 Castel Suasa Rosso from the Winery Savelli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Castel Suasa Rosso of Winery Savelli in the region of Marche is a powerful with a nice freshness.
Food and wine pairings with Castel Suasa Rosso
Pairings that work perfectly with Castel Suasa Rosso
Original food and wine pairings with Castel Suasa Rosso
The Castel Suasa Rosso of Winery Savelli matches generally quite well with dishes of beef, pasta or veal such as recipes of flemish beer stew, lasagna with pointed cabbage or adapted vietnamese fondue.
Details and technical informations about Winery Savelli's Castel Suasa Rosso.
Discover the grape variety: Clairette
Clairette rosé is a grape variety that originated in France (Provence). It produces a variety of grape used for wine making. However, it can also be found on our tables! Note that this grape variety can also be used for the elaboration of eaux de vie. This variety of vine is characterized by medium to large bunches of grapes of medium size. Clairette rosé can be found in several vineyards: South-West, Cognac, Bordeaux, Rhône Valley, Provence & Corsica, Languedoc & Roussillon, Loire Valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Castel Suasa Rosso from Winery Savelli are 2007, 2010, 0, 2009 and 2006.
Informations about the Winery Savelli
The Winery Savelli is one of of the world's greatest estates. It offers 5 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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
