Winery Terre del VeioMarco Claudio 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 Marco Claudio Cesanese from the Winery Terre del Veio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marco Claudio Cesanese of Winery Terre del Veio in the region of Lazio is a .
Food and wine pairings with Marco Claudio Cesanese
Pairings that work perfectly with Marco Claudio Cesanese
Original food and wine pairings with Marco Claudio Cesanese
The Marco Claudio Cesanese of Winery Terre del Veio matches generally quite well with dishes of beef, pasta or veal such as recipes of beef kidney, gratin of coquillettes with ham or roast veal in the oven.
Details and technical informations about Winery Terre del Veio's Marco Claudio Cesanese.
Discover the grape variety: Fuëlla nera
Fuella nera noir is a grape variety that originated in France (Provence). It produces a variety of grape especially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The Fuella nera noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Marco Claudio Cesanese from Winery Terre del Veio are 0
Informations about the Winery Terre del Veio
The Winery Terre del Veio is one of of the world's great estates. It offers 16 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: Roast
Specific character given by noble rot to sweet wines, which results in a candied taste and aroma.
