Winery CalderaCorinto 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 Corinto Nero from the Winery Caldera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Corinto Nero of Winery Caldera in the region of Sicily is a powerful.
Food and wine pairings with Corinto Nero
Pairings that work perfectly with Corinto Nero
Original food and wine pairings with Corinto Nero
The Corinto Nero of Winery Caldera matches generally quite well with dishes of beef, pasta or lamb such as recipes of savoyard matafans, fish with tamarind or lamb mouse confit in wine.
Details and technical informations about Winery Caldera's Corinto Nero.
Discover the grape variety: Alphonse Lavallée
Table grape variety with long bunches, spherical black-violet berries, thick skin and crunchy flesh, with a sweet, neutral and juicy flavour. Very rarely vinified. Grown in southern France, Italy, Spain and the Maghreb, it remains one of the most appreciated table grapes for its beautiful appearance and pleasant taste. French black table grape obtained in 1860, cross of Gros Colman × Lady Downe's Seedling.
Informations about the Winery Caldera
The Winery Caldera is one of of the world's greatest estates. It offers 3 wines for sale in the of Sicilia to come and discover on site or to buy online.
The wine region of Sicilia
Sunny island with identity-driven wines. Signature Nero d'Avola as red: fleshy and fruity with notes of black cherry, candied plum, Mediterranean herbs, round tannins. Nerello Mascalese on Etna: fine, mineral red, volcanic ash and red fruits. Crunchy Frappato.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Lactic (acid)
Acid obtained by malolactic fermentation.
