Winery Teo CostaVitidautunno Pieve del Cauro Albarossa
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Vitidautunno Pieve del Cauro Albarossa from the Winery Teo Costa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vitidautunno Pieve del Cauro Albarossa of Winery Teo Costa in the region of Piedmont is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Vitidautunno Pieve del Cauro Albarossa
Pairings that work perfectly with Vitidautunno Pieve del Cauro Albarossa
Original food and wine pairings with Vitidautunno Pieve del Cauro Albarossa
The Vitidautunno Pieve del Cauro Albarossa of Winery Teo Costa matches generally quite well with dishes of beef, pasta or lamb such as recipes of braised beef with guinness, trofie ( pasta ) paradiso or marinated lamb chops (honey, worcestershire sauce, olive oil).
Details and technical informations about Winery Teo Costa's Vitidautunno Pieve del Cauro Albarossa.
Discover the grape variety: Foch
Colourful and simply fruity reds with a deep purple hue, silky tannins and an airy palate with preserved acidity, featuring aromas of black fruits (blackcurrant, blackberry), spices and smoky notes. Cold- and mildew-resistant. Grown mainly in Canada (Quebec, Nova Scotia, Ontario) and the north-eastern United States for vineyards with a rigorous continental climate. Black hybrid grape (synonym Maréchal Foch), obtained in 1911 by Eugène Kuhlmann in Alsace.
Last vintages of this wine
The best vintages of Vitidautunno Pieve del Cauro Albarossa from Winery Teo Costa are 2018, 0
Informations about the Winery Teo Costa
The Winery Teo Costa is one of of the world's great estates. It offers 42 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
