Winery Cantina Val di NetoRosso
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 Rosso from the Winery Cantina Val di Neto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso of Winery Cantina Val di Neto in the region of Calabria is a powerful.
Food and wine pairings with Rosso
Pairings that work perfectly with Rosso
Original food and wine pairings with Rosso
The Rosso of Winery Cantina Val di Neto matches generally quite well with dishes of beef, pasta or lamb such as recipes of kafta bil saniyeh (lebanese dish), lasagna bolognese express or mansaf, or jordanian lamb (jordan).
Details and technical informations about Winery Cantina Val di Neto's Rosso.
Discover the grape variety: Ekigaïna
Ekigaïna noir is a grape variety that originated in France (Languedoc). 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 medium-sized bunches and small grapes. Ekigaïna noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley, Armagnac.
Last vintages of this wine
The best vintages of Rosso from Winery Cantina Val di Neto are 0
Informations about the Winery Cantina Val di Neto
The Winery Cantina Val di Neto is one of of the world's greatest 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: Breeding
It can last for several years. The bottles are stacked in the cellars and waited for the light and heat. The yeasts gradually give the wine compounds that enrich it. A long maturation is a guarantee of quality.
