Winery Tenuta Tre CancelliFlere Sauvignon
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 Latium 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 chicken, quiche without pastry, courgette and blue cheese or biscuits for dogs.
Details and technical informations about Winery Tenuta Tre Cancelli's Flere Sauvignon.
Discover the grape variety: Khendorni
Most certainly of Armenian origin. It should be noted, however, that in Azerbaijan a grape variety called Khindogny is cultivated, with a synonym, Khendorni, which resembles it like two drops of water. In France, Khendorni is virtually unknown.
Last vintages of this wine
The best vintages of Flere Sauvignon from Winery Tenuta Tre Cancelli are 2018, 2015, 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 Latium to come and discover on site or to buy online.
The wine region of Latium
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.
News related to this wine
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The word of the wine: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.