Winery VitusSelcerossa Classico
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
The Selcerossa Classico of the Winery Vitus is in the top 70 of wines of Latium.
Taste structure of the Selcerossa Classico from the Winery Vitus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Selcerossa Classico of Winery Vitus in the region of Latium is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Selcerossa Classico
Pairings that work perfectly with Selcerossa Classico
Original food and wine pairings with Selcerossa Classico
The Selcerossa Classico of Winery Vitus matches generally quite well with dishes of beef, pasta or veal such as recipes of pork chops with potatoes, pasta with artichoke hearts and bacon or sauté of veal with tomato.
Details and technical informations about Winery Vitus's Selcerossa Classico.
Discover the grape variety: Cabernet_Dorio
Intraspecific crossing between the limberger and the dornfelder realized in 1971 by Bernard Hill of the Research Institute of Weinsberg in Germany. It can be found in Germany, Belgium and Switzerland, but is little known in France. Note that the cabernet-dorsa has the same parents.
Informations about the Winery Vitus
The Winery Vitus is one of of the world's greatest estates. It offers 4 wines for sale in the of Latium to come and discover on site or to buy online.
The wine region of Latium
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
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The word of the wine: Sabrer (champagne)
A cavalier and folkloric way of opening a bottle of champagne by breaking the neck with a sharp blow given with the top of the blade of a sabre.
