Winery Spallotta Et RomaggioliVenor Cabernet Sauvignon
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Venor Cabernet Sauvignon from the Winery Spallotta Et Romaggioli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Venor Cabernet Sauvignon of Winery Spallotta Et Romaggioli in the region of Lazio is a .
Food and wine pairings with Venor Cabernet Sauvignon
Pairings that work perfectly with Venor Cabernet Sauvignon
Original food and wine pairings with Venor Cabernet Sauvignon
The Venor Cabernet Sauvignon of Winery Spallotta Et Romaggioli matches generally quite well with dishes of beef, pasta or veal such as recipes of beef miroton, capellini with prosciutto or oven-baked veal cutlets.
Details and technical informations about Winery Spallotta Et Romaggioli's Venor Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Informations about the Winery Spallotta Et Romaggioli
The Winery Spallotta Et Romaggioli is one of of the world's greatest estates. It offers 6 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Two-millennia Roman vineyard, predominantly white on the volcanic soils of the Castelli Romani. Frascati DOC as figurehead: fresh, accessible whites based on Malvasia and Trebbiano, notes of green apple, white flowers and almond, slightly bitter finish. Also Bellone and Grechetto. Emblematic red: Cesanese del Piglio DOCG, fleshy with notes of ripe cherry, dry herbs and spice, round tannins.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
