Clos LandryCuvée Léa Corse Calvi
Red wine
This wine generally goes well with beef, mature and hard cheese or spicy food.
Food and wine pairings with Cuvée Léa Corse Calvi
Pairings that work perfectly with Cuvée Léa Corse Calvi
Original food and wine pairings with Cuvée Léa Corse Calvi
The Cuvée Léa Corse Calvi of Clos Landry matches generally quite well with dishes of beef, spicy food or mature and hard cheese such as recipes of spaghetti squash bolognese style, pasta with puttanesca sauce or goat cheese, walnut and raisin cake.
Details and technical informations about Clos Landry's Cuvée Léa Corse Calvi.
Discover the grape variety: Nielluccio
The black Nielluccio is a grape variety originating from Italy. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The black Nielluccio can be found in several vineyards: Provence & Corsica, South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Cuvée Léa Corse Calvi from Clos Landry are 2015
Informations about the Clos Landry
The Clos Landry is one of of the world's greatest estates. It offers 8 wines for sale in the of Corsica to come and discover on site or to buy online.
The wine region of Corsica
Corsica is an island in the Mediterranean Sea, located between the southeast coast of Provence and the west coast of Tuscany. Although it is closer to Italy, Corsica has been under French rule since 1769 and is one of the 26 regions of France. The island's Italian origins are evident in its wines, which are mainly made from the classic Italian Grapes Vermentino and Sangiovese (known here as Rolle and Nielluccio respectively). Despite its remoteness, Corsican winemakers have amassed an impressive and diverse portfolio of grape varieties - there are very few places on earth where Pinot Noir, Tempranillo and Barbarossa grow side by side.
The word of the wine: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
