Winery Tenuta MarmoretaRomagna Cagnina
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 Romagna Cagnina from the Winery Tenuta Marmoreta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Romagna Cagnina of Winery Tenuta Marmoreta in the region of Emilia-Romagna is a powerful.
Food and wine pairings with Romagna Cagnina
Pairings that work perfectly with Romagna Cagnina
Original food and wine pairings with Romagna Cagnina
The Romagna Cagnina of Winery Tenuta Marmoreta matches generally quite well with dishes of beef, pasta or lamb such as recipes of braised beef with carrots, lasagna bolognese or rack of lamb with herbs.
Details and technical informations about Winery Tenuta Marmoreta's Romagna Cagnina.
Discover the grape variety: Riesling italien
We do not know exactly where this grape variety comes from. It can be found in Austria, Romania, northern Italy, Croatia, Serbia, Hungary, Bulgaria, the Czech Republic, Slovakia, Russia, etc. It is practically unknown in France. In Spain, Borba is said to be identical to the Italian Riesling.
Informations about the Winery Tenuta Marmoreta
The Winery Tenuta Marmoreta is one of of the world's greatest estates. It offers 11 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Romagna/emilia">Emilia-Romagna is a Rich and fertile region in Northern Italy, and one of the country's most prolific wine-producing regions, with over 58,000 hectares (143,320 acres) of vines in 2010. It is 240 kilometers (150 miles) wide and stretches across almost the entire northern Italian peninsula, sandwiched between Tuscany to the South, Lombardy and Veneto to the north and the Adriatic Sea to the east. Nine miles of Liguria is all that separates Emilia-Romagna from the Ligurian Sea, and its uniqueness as the only Italian region with both an east and west coast. Emilia-Romagna's wine-growing heritage dates back to the seventh century BC, making it one of the oldest wine-growing regions in Italy.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
