Winery Antonio MazzellaCala di Terra Nera
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Cala di Terra Nera from the Winery Antonio Mazzella
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cala di Terra Nera of Winery Antonio Mazzella in the region of Campania is a powerful.
Food and wine pairings with Cala di Terra Nera
Pairings that work perfectly with Cala di Terra Nera
Original food and wine pairings with Cala di Terra Nera
The Cala di Terra Nera of Winery Antonio Mazzella matches generally quite well with dishes of beef, pasta or lamb such as recipes of daube niçoise, pasta with goat cheese, thyme and bacon or lamb meatballs with mint.
Details and technical informations about Winery Antonio Mazzella's Cala di Terra Nera.
Discover the grape variety: Dobricic
From the island of Solta off the Dalmatian coast in Croatia. If in France it is almost unknown, in its country of origin it still benefits today from a rescue program. According to genetic analyses carried out in Davis (United States) by the California University, Dobricic is the father of Plavac Mali, the latter being a very well-known quality grape variety in Croatia and other countries.
Last vintages of this wine
The best vintages of Cala di Terra Nera from Winery Antonio Mazzella are 0
Informations about the Winery Antonio Mazzella
The Winery Antonio Mazzella is one of of the world's great estates. It offers 23 wines for sale in the of Campania to come and discover on site or to buy online.
The wine region of Campania
Campania is a region that forms the "tibia" of the boot of Italy, and whose largest city is Naples. Its name comes from Campania felix, a Latin phrase meaning roughly "happy land". The region has strong historical links with wine and vineyards, dating back to the 12th century BC, and is one of the oldest wine regions in Italy. The considerable influence of ancient empires, including the Greeks, Romans and Byzantines, means that some of the varieties in this region are linked to historical legends.
The word of the wine: Côte des Bar
This is the name given to the vineyards of the Aube, which are closer to Burgundy, and some of the wines produced here bear witness to this proximity. The pinot noir dominates, the meunier is practically absent. Two crus have become references: Riceys, where a rosé without bubbles is also produced, and Montgueux near Troyes, renowned for its Chardonnay.
