Winery Tenuta Tre CancelliTyrrenide
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Tyrrenide from the Winery Tenuta Tre Cancelli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tyrrenide of Winery Tenuta Tre Cancelli in the region of Lazio is a .
Food and wine pairings with Tyrrenide
Pairings that work perfectly with Tyrrenide
Original food and wine pairings with Tyrrenide
The Tyrrenide of Winery Tenuta Tre Cancelli matches generally quite well with dishes of beef, pasta or veal such as recipes of beef and spice stuffed peppers, pasta with veal stock sauce or blanquette of veal in the old way (self-cooker).
Details and technical informations about Winery Tenuta Tre Cancelli's Tyrrenide.
Discover the grape variety: Sercial
Vivid and nervy fortified whites with an amber-golden robe, taut mouthfeel and sharp acidity, with signature aromas of candied citrus, lemon, almond, green walnut, orange peel, honey and evolved oxidative notes with a characteristic bitter finish. Exceptional ageing potential (centuries). Star of the dry Madeira style, the most nervy of the four Madeira DOP styles. An autochthonous Portuguese variety of Madeira, signature of dry Madeiras.
Last vintages of this wine
The best vintages of Tyrrenide from Winery Tenuta Tre Cancelli are 0
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
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: Flavours (families of)
Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.
