Winery BovaScerò
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 Scerò from the Winery Bova
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Scerò of Winery Bova in the region of Calabria is a powerful.
Food and wine pairings with Scerò
Pairings that work perfectly with Scerò
Original food and wine pairings with Scerò
The Scerò of Winery Bova matches generally quite well with dishes of beef, pasta or lamb such as recipes of chicken, beef and lamb couscous (morocco), mascarpone pasta with tomato sauce or rice with paprika and merguez.
Details and technical informations about Winery Bova's Scerò.
Discover the grape variety: Baga
Structured and tannic reds with a deep colour and high acidity, on aromas of black cherry, blackberry, plum, spices, leather, tobacco and mineral notes. Tannic and late-ripening, it requires long ageing to round out, then offers fine keeping potential. The absolute star of Bairrada DOC in central Portugal (clay-limestone baga soils), also made as traditional method sparkling wines and taut rosés. Native Portuguese variety, long underrated and now rehabilitated.
Last vintages of this wine
The best vintages of Scerò from Winery Bova are 0, 2009
Informations about the Winery Bova
The Winery Bova is one of of the world's greatest estates. It offers 5 wines for sale in the of Calabria to come and discover on site or to buy online.
The wine region of Calabria
Italy's far south between the Ionian and Tyrrhenian seas, a millennia-old tradition (Greek "Oenotria"). Emblematic Gaglioppo (the "black prince"): sun-drenched reds with signature notes of black cherry, candied plum, garrigue, tobacco, spice and balsamic notes, firm tannins — peaking at Ciro DOC on the Ionian coast. Also fleshy Magliocco, dense Nerello, Greco Bianco in a fresh, almondy white, ample Mantonico. Hot Mediterranean climate, volcanic and clay-sandy soils.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
