Winery CriseràPellaro Rosso
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 Pellaro Rosso from the Winery Criserà
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pellaro Rosso of Winery Criserà in the region of Calabria is a powerful.
Food and wine pairings with Pellaro Rosso
Pairings that work perfectly with Pellaro Rosso
Original food and wine pairings with Pellaro Rosso
The Pellaro Rosso of Winery Criserà matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef stew with white wine, salmon and spinach lasagna or lamb breast with onions and tomato sauce.
Details and technical informations about Winery Criserà's Pellaro Rosso.
Discover the grape variety: Gaglioppo
Structured, warm reds with a ruby robe evolving towards garnet, firm tannins and moderate acidity, with aromas of black cherry preserve, plum, fig, Mediterranean herbs (oregano, rosemary), spice, leather and balsamic notes. Ample palate, good ageing. Absolute star of Cirò DOC on the Ionian coast of Calabria (one of Europe's oldest vineyards, celebrated since Antiquity). Autochthonous Calabrian variety, a natural descendant of Sangiovese × Mantonico Bianco.
Last vintages of this wine
The best vintages of Pellaro Rosso from Winery Criserà are 2015, 0
Informations about the Winery Criserà
The Winery Criserà is one of of the world's great estates. It offers 23 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: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
