Winery Vini Apuani - Roberto CastagniniCYBO Massaretta
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the CYBO Massaretta from the Winery Vini Apuani - Roberto Castagnini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the CYBO Massaretta of Winery Vini Apuani - Roberto Castagnini in the region of Tuscany is a powerful.
Food and wine pairings with CYBO Massaretta
Pairings that work perfectly with CYBO Massaretta
Original food and wine pairings with CYBO Massaretta
The CYBO Massaretta of Winery Vini Apuani - Roberto Castagnini matches generally quite well with dishes of beef, lamb or veal such as recipes of tournedos rossini, moroccan tagine with lamb and cardoons or chicken breast with curry and mushrooms.
Details and technical informations about Winery Vini Apuani - Roberto Castagnini's CYBO Massaretta.
Discover the grape variety: Sagrantino
Monumental, intensely colored reds with a deep dark ruby robe, the world's most powerful tannins and a dense palate, with signature aromas of ripe black fruits (blackberry, blackcurrant), plum, spices, Mediterranean herbs, leather and balsamic notes. Exceptional ageing potential. The undisputed star of Sagrantino di Montefalco DOCG, one of Italy's great reds. Indigenous Italian variety from Umbria, grown almost exclusively around Montefalco.
Last vintages of this wine
The best vintages of CYBO Massaretta from Winery Vini Apuani - Roberto Castagnini are 0, 2017, 2016
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 Candia dei Colli Apuani to come and discover on site or to buy online.
The wine region of Candia dei Colli Apuani
Tuscan DOC (1981) on the foothills of the Apuan Alps bordering Liguria (Massa-Carrara), Mediterranean microclimate tempered by marble mountains and the sea. Vermentino is the signature white (>90% of plantings, ≥70% of Bianco): dry and taut with vivid notes of citrus, grapefruit, Mediterranean herbs, almond and a saline mineral touch, slightly bitter finish, cutting acidity. Albarola as complement. Fruity reds on Sangiovese, Massaretta and Ciliegiolo.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
