Winery Tenuta Tre CancelliFlere Sauvignon
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Flere Sauvignon from the Winery Tenuta Tre Cancelli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Flere Sauvignon of Winery Tenuta Tre Cancelli in the region of Lazio is a powerful with a nice freshness.
Food and wine pairings with Flere Sauvignon
Pairings that work perfectly with Flere Sauvignon
Original food and wine pairings with Flere Sauvignon
The Flere Sauvignon of Winery Tenuta Tre Cancelli matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of pasta with alfredo sauce, leek, goat cheese and bacon quiche or happy new year bites.
Details and technical informations about Winery Tenuta Tre Cancelli's Flere Sauvignon.
Discover the grape variety: Bonne Vituaigne
It is most certainly native to the Ardèche and is not found in any other French region, let alone abroad. Today, it is practically not multiplied any more and thus in very clear way of disappearance.
Last vintages of this wine
The best vintages of Flere Sauvignon from Winery Tenuta Tre Cancelli are 2018, 2015, 0, 2017
Informations about the Winery Tenuta Tre Cancelli
The Winery Tenuta Tre Cancelli is one of of the world's greatest estates. It offers 12 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
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.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
