Winery Carus ViniRobeo Cabernet
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 Robeo Cabernet from the Winery Carus Vini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Robeo Cabernet of Winery Carus Vini in the region of Tuscany is a powerful with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Robeo Cabernet
Pairings that work perfectly with Robeo Cabernet
Original food and wine pairings with Robeo Cabernet
The Robeo Cabernet of Winery Carus Vini matches generally quite well with dishes of beef, lamb or veal such as recipes of provencal stew, shoulder of lamb boulangère or veal chop with mushrooms.
Details and technical informations about Winery Carus Vini's Robeo Cabernet.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Robeo Cabernet from Winery Carus Vini are 2012, 0, 2015
Informations about the Winery Carus Vini
The Winery Carus Vini is one of of the world's greatest estates. It offers 9 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
