Winery Vini Apuani - Roberto CastagniniCeccardo Vermentino Nero
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Ceccardo Vermentino Nero from the Winery Vini Apuani - Roberto Castagnini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ceccardo Vermentino Nero of Winery Vini Apuani - Roberto Castagnini in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Ceccardo Vermentino Nero
Pairings that work perfectly with Ceccardo Vermentino Nero
Original food and wine pairings with Ceccardo Vermentino Nero
The Ceccardo Vermentino Nero of Winery Vini Apuani - Roberto Castagnini matches generally quite well with dishes of beef, lamb or veal such as recipes of family potluck, eggplant moussaka with lamb or veal simmered with vegetables.
Details and technical informations about Winery Vini Apuani - Roberto Castagnini's Ceccardo Vermentino Nero.
Discover the grape variety: Aglianico
A very old grape variety grown in Italy, some believe it to be of Greek origin. In France, it is practically unknown. It can be found in Australia, the United States (California), Argentina, etc. It should not be confused with Aglianicone, another grape variety grown in Italy, which is, however, very similar to Aglianico.
Last vintages of this wine
The best vintages of Ceccardo Vermentino Nero from Winery Vini Apuani - Roberto Castagnini are 0
Informations about the Winery Vini Apuani - Roberto Castagnini
The Winery Vini Apuani - Roberto Castagnini is one of of the world's greatest estates. It offers 16 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Secondary aromas
Aromas resulting from the fermentation and maturation of the wine before bottling. The aging in barrels modifies considerably the texture and the flavours of the wine.
