Winery Villa Degli OlmiFioramaro Cabernet Sauvignon
Red wine
In the mouth this red wine is a .
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Fioramaro Cabernet Sauvignon from the Winery Villa Degli Olmi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fioramaro Cabernet Sauvignon of Winery Villa Degli Olmi in the region of Veneto is a .
Food and wine pairings with Fioramaro Cabernet Sauvignon
Pairings that work perfectly with Fioramaro Cabernet Sauvignon
Original food and wine pairings with Fioramaro Cabernet Sauvignon
The Fioramaro Cabernet Sauvignon of Winery Villa Degli Olmi matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef fillet in a crust, express beef cannelloni or pastillas with lamb and apricots.
Details and technical informations about Winery Villa Degli Olmi's Fioramaro Cabernet Sauvignon.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Fioramaro Cabernet Sauvignon from Winery Villa Degli Olmi are 2017, 2015, 0, 2016 and 2008.
Informations about the Winery Villa Degli Olmi
The Winery Villa Degli Olmi is one of of the world's great estates. It offers 97 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
