Winery Salviano TitignanoSolideo Syrah
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Solideo Syrah from the Winery Salviano Titignano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Solideo Syrah of Winery Salviano Titignano in the region of Umbria is a powerful with a nice freshness.
Food and wine pairings with Solideo Syrah
Pairings that work perfectly with Solideo Syrah
Original food and wine pairings with Solideo Syrah
The Solideo Syrah of Winery Salviano Titignano matches generally quite well with dishes of beef, pasta or veal such as recipes of beef tongue with vegetables, trofie ( pasta ) paradiso or osso-bucco with asian flavours, funambuline style.
Details and technical informations about Winery Salviano Titignano's Solideo Syrah.
Discover the grape variety: Chenin
Chenin Blanc is a grape variety that originated in France (Loire Valley). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by bunches of medium size, and grapes of medium caliber. Chenin Blanc can be found in many vineyards: Loire Valley, South West, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Burgundy, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of Solideo Syrah from Winery Salviano Titignano are 2016, 0
Informations about the Winery Salviano Titignano
The Winery Salviano Titignano is one of of the world's greatest estates. It offers 11 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
