Winery StefanoniTre Querce Rosso
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tre Querce Rosso from the Winery Stefanoni
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tre Querce Rosso of Winery Stefanoni in the region of Latium is a .
Food and wine pairings with Tre Querce Rosso
Pairings that work perfectly with Tre Querce Rosso
Original food and wine pairings with Tre Querce Rosso
The Tre Querce Rosso of Winery Stefanoni matches generally quite well with dishes of beef, pasta or veal such as recipes of fondue with broth, chinese noodles with vegetables and spices or veal tagine with potatoes and olives.
Details and technical informations about Winery Stefanoni's Tre Querce Rosso.
Discover the grape variety: Arrufiac
Arrufiac or Arrufiat is an old white grape variety that has existed since the 17th century and is part of the AOC Pacherenc de Vic-Bilh and Côtes-Saint-Mont in the South-West. It gives a wine rich in alcohol with a very characteristic nose. 100 hectares of Arrufiac are currently planted in France.
Last vintages of this wine
The best vintages of Tre Querce Rosso from Winery Stefanoni are 2014
Informations about the Winery Stefanoni
The Winery Stefanoni is one of of the world's great estates. It offers 13 wines for sale in the of Latium to come and discover on site or to buy online.
The wine region of Latium
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
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The word of the wine: Acidic (flavor)
Acidity is present in all wines, and is essential in white wines. It is due to the presence of different organic acids in the wine, and is expressed in the mouth by a sensation of freshness combined with other elements, such as minerality or a note of bitterness. Moderately present, it brings relief and vivacity to the wine.
