Winery Tenuta Villa TavernagoIl Balòss Cabernet Sauvignon
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 Il Balòss Cabernet Sauvignon from the Winery Tenuta Villa Tavernago
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Balòss Cabernet Sauvignon of Winery Tenuta Villa Tavernago in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Il Balòss Cabernet Sauvignon
Pairings that work perfectly with Il Balòss Cabernet Sauvignon
Original food and wine pairings with Il Balòss Cabernet Sauvignon
The Il Balòss Cabernet Sauvignon of Winery Tenuta Villa Tavernago matches generally quite well with dishes of beef, pasta or lamb such as recipes of american style beef marinade, lasagne or lamb tagine with vegetables and sweet potatoes.
Details and technical informations about Winery Tenuta Villa Tavernago's Il Balòss 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.
Last vintages of this wine
The best vintages of Il Balòss Cabernet Sauvignon from Winery Tenuta Villa Tavernago are 2012, 2014, 0, 2011
Informations about the Winery Tenuta Villa Tavernago
The Winery Tenuta Villa Tavernago is one of of the world's greatest estates. It offers 20 wines for sale in the of Colli Piacentini to come and discover on site or to buy online.
The wine region of Colli Piacentini
DOC of Emilia-Romagna at the far west (Piacenza), a tradition of red frizzante. Star Gutturnio: a dry or sparkling red blend of Barbera (55-70%, lively cherry-and-plum acidity) + Croatina (black-fruit density and a peppery touch), fresh tannins and a light fizz - the Emilian aperitif with charcuterie. Also Bonarda, firm Cabernet Sauvignon, fine Pinot Noir. Fresh whites: aromatic Malvasia (rose, muscat), Trebbiano, lively native Ortrugo, Sauvignon, Chardonnay.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Solera
A method of maturing practiced in Andalusia for certain sherries, which aims to continuously blend older and younger wines. It consists of stacking several layers of barrels; those located at ground level (solera) contain the oldest wines, the youngest being stored in the barrels on the upper level. The wine to be bottled is taken from the barrels on the lower level, which is replaced by younger wine from the upper level, and so on.
