Winery Tenuta CascianiPasso del Corvo
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Passo del Corvo from the Winery Tenuta Casciani
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Passo del Corvo of Winery Tenuta Casciani in the region of Lazio is a powerful.
Food and wine pairings with Passo del Corvo
Pairings that work perfectly with Passo del Corvo
Original food and wine pairings with Passo del Corvo
The Passo del Corvo of Winery Tenuta Casciani matches generally quite well with dishes of beef, pasta or veal such as recipes of shepherd's pie (potatoes, beef, carrots, bacon), my lasagna bolognese (without béchamel sauce) or duck breast with black figs.
Details and technical informations about Winery Tenuta Casciani's Passo del Corvo.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Passo del Corvo from Winery Tenuta Casciani are 0
Informations about the Winery Tenuta Casciani
The Winery Tenuta Casciani is one of of the world's greatest estates. It offers 17 wines for sale in the of Civitella d'Agliano to come and discover on site or to buy online.
The wine region of Civitella d'Agliano
IGT of northern Lazio (province of Viterbo, Tiber valley near Lake Bolsena), volcanic soils and tuff. Autochthonous Grechetto as signature white — structured and aromatic with intense white fruits, white flowers, almond, honey and a volcanic-mineral touch, sublimated by Sergio Mottura (Latour a Civitella). Malvasia and Trebbiano as complements. Sangiovese and Aleatico as supple reds with red fruits and a spicy touch.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
