Winery Cantine de LucaDonna Caterina Calabria Rosso
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 Donna Caterina Calabria Rosso from the Winery Cantine de Luca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Donna Caterina Calabria Rosso of Winery Cantine de Luca in the region of Calabre is a powerful.
Food and wine pairings with Donna Caterina Calabria Rosso
Pairings that work perfectly with Donna Caterina Calabria Rosso
Original food and wine pairings with Donna Caterina Calabria Rosso
The Donna Caterina Calabria Rosso of Winery Cantine de Luca matches generally quite well with dishes of beef, pasta or lamb such as recipes of barbecue burger, chinese fried shrimp ravioli or lamb in spicy sauce.
Details and technical informations about Winery Cantine de Luca's Donna Caterina Calabria Rosso.
Discover the grape variety: Gaglioppo
A very old grape variety cultivated in southern Italy (Sicily, Calabria, etc.), the Greeks and Romans already knew it. It is related to sangiovese and mantonico bianco. According to Pierre Galet, Magliocco is identical to Galioppo.
Informations about the Winery Cantine de Luca
The Winery Cantine de Luca is one of of the world's great estates. It offers 17 wines for sale in the of Calabre to come and discover on site or to buy online.
The wine region of Calabre
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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
