Winery Azienda Agricola NasciriCalabrese Nero
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Calabrese Nero from the Winery Azienda Agricola Nasciri
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Calabrese Nero of Winery Azienda Agricola Nasciri in the region of Calabre is a powerful.
Food and wine pairings with Calabrese Nero
Pairings that work perfectly with Calabrese Nero
Original food and wine pairings with Calabrese Nero
The Calabrese Nero of Winery Azienda Agricola Nasciri matches generally quite well with dishes of beef, pasta or lamb such as recipes of picadillo, quiche with mixed vegetables or mathieu's lamb tagine.
Details and technical informations about Winery Azienda Agricola Nasciri's Calabrese Nero.
Discover the grape variety: Nero d'Avola
Most certainly of Italian origin, more precisely from Sicily where it is very well known. It should be noted that a certain number of Italian grape varieties bear the synonym or name "calabrese", whether or not followed by an epithet, and care should be taken not to confuse them. Calabrese is also known in the United States, Italy, Bulgaria and Malta. In France, it is virtually absent from the vineyard, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Informations about the Winery Azienda Agricola Nasciri
The Winery Azienda Agricola Nasciri is one of of the world's greatest estates. It offers 7 wines for sale in the of Calabre to come and discover on site or to buy online.
The wine region of Calabre
Calabria is a wine region in southern Italy, in fact a large peninsula that juts out between the Ionian Sea and the Tyrrhenian Sea. It is separated from Sicily by the narrow Strait of Messina. Its northern border with Basilicata is marked by the peaks of the southern Apennines. Calabria and its wines have undergone many influences over the centuries.
News related to this wine
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The word of the wine: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.