Winery CorbucciCorba Nero Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Corba Nero Rosso from the Winery Corbucci
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Corba Nero Rosso of Winery Corbucci in the region of Tuscany is a powerful.
Food and wine pairings with Corba Nero Rosso
Pairings that work perfectly with Corba Nero Rosso
Original food and wine pairings with Corba Nero Rosso
The Corba Nero Rosso of Winery Corbucci matches generally quite well with dishes of beef, lamb or veal such as recipes of mexican beef tacos, moroccan style leg of lamb or milanese osso buco.
Details and technical informations about Winery Corbucci's Corba Nero Rosso.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of Corba Nero Rosso from Winery Corbucci are 2013, 2016, 0, 2010
Informations about the Winery Corbucci
The Winery Corbucci is one of of the world's greatest estates. It offers 12 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
