Winery Cantine CroccoSulco
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
The Sulco of the Winery Cantine Crocco is in the top 90 of wines of Basilicata.
Taste structure of the Sulco from the Winery Cantine Crocco
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sulco of Winery Cantine Crocco in the region of Basilicata is a powerful.
Food and wine pairings with Sulco
Pairings that work perfectly with Sulco
Original food and wine pairings with Sulco
The Sulco of Winery Cantine Crocco matches generally quite well with dishes of beef, pasta or lamb such as recipes of tournedos rossini with port sauce, spaghetti with old-fashioned tomato sauce or lamb tagine with artichokes and dried tomatoes.
Details and technical informations about Winery Cantine Crocco's Sulco.
Discover the grape variety: Aglianico
A very old grape variety grown in Italy, some believe it to be of Greek origin. In France, it is practically unknown. It can be found in Australia, the United States (California), Argentina, etc. It should not be confused with Aglianicone, another grape variety grown in Italy, which is, however, very similar to Aglianico.
Last vintages of this wine
The best vintages of Sulco from Winery Cantine Crocco are 2015, 0, 2013, 2012
Informations about the Winery Cantine Crocco
The Winery Cantine Crocco is one of of the world's greatest estates. It offers 11 wines for sale in the of Basilicata to come and discover on site or to buy online.
The wine region of Basilicata
Basilicata, in Southern Italy, is a region whose name rarely appears in wine circles. It is best known for its red wines made from the Aglianico grape, and in particular for the Aglianico del Vulture appellation. It has only four DOCs, which collectively cover only two of every 100 bottles produced here. The remaining 98% is sold under IGT or, more likely, Vino da Tavola.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
