Winery Terra RomanticaLazio Cesanese
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Lazio Cesanese from the Winery Terra Romantica
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lazio Cesanese of Winery Terra Romantica in the region of Lazio is a .
Food and wine pairings with Lazio Cesanese
Pairings that work perfectly with Lazio Cesanese
Original food and wine pairings with Lazio Cesanese
The Lazio Cesanese of Winery Terra Romantica matches generally quite well with dishes of beef, pasta or veal such as recipes of flemish beer stew, pasta with peas and bacon or chicken supreme with morels.
Details and technical informations about Winery Terra Romantica's Lazio Cesanese.
Discover the grape variety: Marselan
Marselan noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and small grapes. Marselan noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Lazio Cesanese from Winery Terra Romantica are 0
Informations about the Winery Terra Romantica
The Winery Terra Romantica is one of of the world's greatest estates. It offers 3 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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
