Winery CerrolongoCuraffanni Matera Moro
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.
Taste structure of the Curaffanni Matera Moro from the Winery Cerrolongo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Curaffanni Matera Moro of Winery Cerrolongo in the region of Basilicata is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Curaffanni Matera Moro
Pairings that work perfectly with Curaffanni Matera Moro
Original food and wine pairings with Curaffanni Matera Moro
The Curaffanni Matera Moro of Winery Cerrolongo matches generally quite well with dishes of beef, pasta or lamb such as recipes of american fillet (belgian-style beef tartar), pasta with ham and tomato or lamb tagine with broad beans.
Details and technical informations about Winery Cerrolongo's Curaffanni Matera Moro.
Discover the grape variety: Arruffiac
An old grape variety from the Adour valley, registered in the Official Catalogue of wine grape varieties, list A1. It should not be confused with the raffiat de Moncade, which originated in the same region and is also white.
Last vintages of this wine
The best vintages of Curaffanni Matera Moro from Winery Cerrolongo are 2016, 0
Informations about the Winery Cerrolongo
The Winery Cerrolongo is one of of the world's greatest estates. It offers 13 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: Liquid
Sweet wine containing more than 50 grams of residual sugar per liter. Sweet wines are made from grapes often affected by botrytis cinerea and concentrated either by passerillage (drying of the grapes on the vine stock), or after the harvest (straw wines), or by the cold (ice wines).
