Winery Cantine LavorataGreco Nero
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
The Greco Nero of the Winery Cantine Lavorata is in the top 50 of wines of Calabria.
Taste structure of the Greco Nero from the Winery Cantine Lavorata
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Greco Nero of Winery Cantine Lavorata in the region of Calabria is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Greco Nero of Winery Cantine Lavorata in the region of Calabria often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Greco Nero
Pairings that work perfectly with Greco Nero
Original food and wine pairings with Greco Nero
The Greco Nero of Winery Cantine Lavorata matches generally quite well with dishes of beef, pasta or lamb such as recipes of quick beef bourguignon, roast beef in a foie gras and chanterelle crust or royal couscous (lamb, chicken, merguez).
Details and technical informations about Winery Cantine Lavorata's Greco Nero.
Discover the grape variety: Abondant
Simple and fresh dry whites, pale golden colour, supple mouth with moderate acidity, with understated aromas of citrus and white flowers. Rustic, productive and vigorous profile yielding large clusters. Preserved in ampelographic collections. Not to be confused with the Savoyard Abondance. Autochthonous French white grape once grown in Île-de-France and the Centre.
Last vintages of this wine
The best vintages of Greco Nero from Winery Cantine Lavorata are 2011, 2016, 0, 2015 and 2014.
Informations about the Winery Cantine Lavorata
The Winery Cantine Lavorata is one of of the world's greatest estates. It offers 31 wines for sale in the of Calabria to come and discover on site or to buy online.
The wine region of Calabria
Italy's far south between the Ionian and Tyrrhenian seas, a millennia-old tradition (Greek "Oenotria"). Emblematic Gaglioppo (the "black prince"): sun-drenched reds with signature notes of black cherry, candied plum, garrigue, tobacco, spice and balsamic notes, firm tannins — peaking at Ciro DOC on the Ionian coast. Also fleshy Magliocco, dense Nerello, Greco Bianco in a fresh, almondy white, ample Mantonico. Hot Mediterranean climate, volcanic and clay-sandy soils.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
