Winery Azienda Agricola NasciriCalabrese Nero
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 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 Calabria 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 beef with panang curry (red curry), pasta "carbonara" à la française or tajine of beef balls and merguez.
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 Calabria to come and discover on site or to buy online.
The wine region of Calabria
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.
The word of the wine: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
