Grape varieties: Cabernet Sauvignon, Petit Verdot
Description: Very deep, intense cherry-red colour. Pronounced, complex aroma, fruity (cherry, blackcurrant) and spicy, with floral notes (tobacco, violets, mint) combined with elegant oak spice. Quite powerful and rich on the palate, with an intense, strong taste and a long lasting, fresh and fruity aftertaste. The tannins are rather strong though well balanced with the sweetness of the wine's fruit structure.
Suggested Food: Red meat (roasted or grilled), lamb, venison, cheese.
Maturation potential: 8 - 10
Brilliant ruby colour with purple tints. Quite pronounced, very fruity aroma with impressions of red fruit cherries and violets. Medium bodied, quite mild and soft though dry. Fresh and slightly spicy aftertaste with an elegant bitter note of bitter almonds. Lagdo di Caldaro is usually drunk in the year after production, but can laso be cellared for at least 3 years.
Brilliant, gold yellow colour with a green shimmer. Very rich, complex, still quite closed aroma. Burgundian style with a delicate creaminess, some toasty oak and ripe tropical fruit. Touches of vanilla and roasted almonds. Quite rich, well-structured though elegant flavour, harmonious, with a pungent, fresh acidity to match the depth of the fruit and the oaky backbone.
A deep garnet-red color, this wine exhibits understated aromas of cherries, cassis and wild berries. Forceful yet round in flavor, its impressive depth and elegance persist throughout its lingering finish. An excellent accompaniment to pork, veal, or beef, lamb, poultry, game or gamebirds, as well as cheeses.
Deep ruby red with garnet red highlights. Delicate fruit aromas and a distinctly smoky streak. Full-bodied, with fine-grained tannins and a lingering finish. Very complex; dry.
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.