Winery SerpíCabernet Franc
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Cabernet Franc from the Winery Serpí
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cabernet Franc of Winery Serpí in the region of Veneto is a powerful.
Food and wine pairings with Cabernet Franc
Pairings that work perfectly with Cabernet Franc
Original food and wine pairings with Cabernet Franc
The Cabernet Franc of Winery Serpí matches generally quite well with dishes of beef, pasta or lamb such as recipes of spaghetti bolognese, pasta stuffed with meat or moussaka with spices.
Details and technical informations about Winery Serpí's Cabernet Franc.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Cabernet Franc from Winery Serpí are 0
Informations about the Winery Serpí
The Winery Serpí is one of of the world's greatest estates. It offers 13 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Wiring
Action of periodically filling barrels containing wine, in order to offset evaporation and maintain a maximum level. The topping up allows to avoid the phenomenon of oxidation.
