Winery ColacinoAmanzio
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 Amanzio from the Winery Colacino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Amanzio of Winery Colacino in the region of Calabria is a powerful.
Food and wine pairings with Amanzio
Pairings that work perfectly with Amanzio
Original food and wine pairings with Amanzio
The Amanzio of Winery Colacino matches generally quite well with dishes of beef, pasta or lamb such as recipes of empanadas de carne (argentina), spaghetti with summer vegetables or chaouia lamb.
Details and technical informations about Winery Colacino's Amanzio.
Discover the grape variety: Oeillade blanche
Simple, dry whites with a pale golden robe, a supple palate with moderate acidity, and undemonstrative aromas of citrus and white flowers. Discreet southern rustic profile. Almost extinct, preserved in INRAE varietal collections for its heritage value, bearing witness to the pre-phylloxera ampelographic diversity of the southern vineyard. Rare French white grape, formerly grown in Provence and the south-east.
Last vintages of this wine
The best vintages of Amanzio from Winery Colacino are 2015, 2014, 2013, 2012 and 0.
Informations about the Winery Colacino
The Winery Colacino is one of of the world's greatest estates. It offers 10 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: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
