Winery SuelzuCannonau Di Sardegna
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or game (deer, venison).
Taste structure of the Cannonau Di Sardegna from the Winery Suelzu
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cannonau Di Sardegna of Winery Suelzu in the region of Sardinia is a powerful with a nice freshness.
Food and wine pairings with Cannonau Di Sardegna
Pairings that work perfectly with Cannonau Di Sardegna
Original food and wine pairings with Cannonau Di Sardegna
The Cannonau Di Sardegna of Winery Suelzu matches generally quite well with dishes of beef, pasta or lamb such as recipes of roasted fillet of beef with parsley, basque lasagne or marielle's lamb and eggplant parmentier.
Details and technical informations about Winery Suelzu's Cannonau Di Sardegna.
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 Cannonau Di Sardegna from Winery Suelzu are 2016, 2015, 2014, 0 and 2013.
Informations about the Winery Suelzu
The Winery Suelzu is one of of the world's greatest estates. It offers 4 wines for sale in the of Sardinia to come and discover on site or to buy online.
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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
