Winery Cantina Val di NetoNeaithos
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Gaglioppo and the Merlot.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Neaithos from the Winery Cantina Val di Neto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Neaithos of Winery Cantina Val di Neto in the region of Calabria is a powerful.
Food and wine pairings with Neaithos
Pairings that work perfectly with Neaithos
Original food and wine pairings with Neaithos
The Neaithos of Winery Cantina Val di Neto matches generally quite well with dishes of beef, pasta or lamb such as recipes of stuffed beef rolls, lasagna with courgettes and fresh goat cheese or tajine with 2 meats and preserved lemons.
Details and technical informations about Winery Cantina Val di Neto's Neaithos.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Cantina Val di Neto
The Winery Cantina Val di Neto is one of of the world's great estates. It offers 14 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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
