Winery Tenute SolettaUmberto Soletta Corona Majore Cannonau di Sardegna Riserva
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Umberto Soletta Corona Majore Cannonau di Sardegna Riserva from the Winery Tenute Soletta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Umberto Soletta Corona Majore Cannonau di Sardegna Riserva of Winery Tenute Soletta in the region of Sardinia is a powerful.
Food and wine pairings with Umberto Soletta Corona Majore Cannonau di Sardegna Riserva
Pairings that work perfectly with Umberto Soletta Corona Majore Cannonau di Sardegna Riserva
Original food and wine pairings with Umberto Soletta Corona Majore Cannonau di Sardegna Riserva
The Umberto Soletta Corona Majore Cannonau di Sardegna Riserva of Winery Tenute Soletta matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast beef in a foie gras and chanterelle crust, pumpkin and courgette lasagne or roast lamb with thyme.
Details and technical informations about Winery Tenute Soletta's Umberto Soletta Corona Majore Cannonau di Sardegna Riserva.
Discover the grape variety: Etraire de la Dui
Etraire de la Dui is a black grape variety, originating from the department of Isère. It is so similar to the Persian that many people have difficulty differentiating between them. This resemblance has earned it the nickname "gros persan". This grape variety is now in danger of extinction. It is only cultivated on 10ha. The leaves of the Dui are large and have convex teeth. Its bunches and berries are generally large. A vigorous variety, it is quite productive and prefers a short pruning. This plant appreciates deep, clay-limestone soils. With an average budburst, it reaches maturity in the second half of the year. It fears winter frosts and is susceptible to shattering, especially when fully ripe. On the other hand, it defends itself well against powdery mildew and grey rot. This variety produces concentrated, colorful and tannic wines. Some of them are astringent when the grape variety is too ripe.
Last vintages of this wine
The best vintages of Umberto Soletta Corona Majore Cannonau di Sardegna Riserva from Winery Tenute Soletta are 2010, 2012, 2015, 2011
Informations about the Winery Tenute Soletta
The Winery Tenute Soletta is one of of the world's greatest estates. It offers 14 wines for sale in the of Cannonau di Sardegna to come and discover on site or to buy online.
The wine region of Cannonau di Sardegna
The wine region of Cannonau di Sardegna is located in the region of Sardaigne of Italy. Wineries and vineyards like the Domaine Giovanni Montisci or the Domaine Fratelli Puddu produce mainly wines red, pink and sweet. On the nose of Cannonau di Sardegna often reveals types of flavors of cherry, baking spice or truffle and sometimes also flavors of sour cherry, rubber or grilled meat. In the mouth of Cannonau di Sardegna is a powerful with a nice freshness.
The wine region of Sardinia
Sardinia, located 240 km off the west coast of mainland Italy, is the second largest island in the Mediterranean. With an area of about 9,300 square miles, it is almost three times the Size of Corsica, its immediate neighbor to the North, and only slightly smaller than the other major Italian island, Sicily. The island, called Sardegna by its Italian-speaking inhabitants, has belonged to various empires and kingdoms over the centuries. This is reflected in its place names, architecture, languages and dialects, and its unique portfolio of wine grapes.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
