Winery CerattiMantonico Locride Black Label
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Mantonico Locride Black Label from the Winery Ceratti
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mantonico Locride Black Label of Winery Ceratti in the region of Calabria is a powerful.
Food and wine pairings with Mantonico Locride Black Label
Pairings that work perfectly with Mantonico Locride Black Label
Original food and wine pairings with Mantonico Locride Black Label
The Mantonico Locride Black Label of Winery Ceratti matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of salt and pepper shrimp, quiche without pastry or beetroot chips.
Details and technical informations about Winery Ceratti's Mantonico Locride Black Label.
Discover the grape variety: Catawba
American, was widely planted in the first half of the 19th century, particularly in the northern part of the United States. Discovered in 1819, it is the result of an interspecific cross between Vitis Labrusca Linné and Semillon (F. Huber 2016). It can still be found in the United States (New York, Ohio, etc.), Canada (Ontario), Brazil, South Africa, England, etc. In France, it is almost unknown. Note that the Catawba is also related to the concord.
Last vintages of this wine
The best vintages of Mantonico Locride Black Label from Winery Ceratti are 2008, 0
Informations about the Winery Ceratti
The Winery Ceratti is one of of the world's greatest estates. It offers 6 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: 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.
