Winery EmotivoItalian Red
Red wine
This wine generally goes well with vegetarian, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Italian Red of Winery Emotivo in the region of Vino da Tavola often reveals types of flavors of non oak, earth or oak and sometimes also flavors of black fruit.
Food and wine pairings with Italian Red
Pairings that work perfectly with Italian Red
Original food and wine pairings with Italian Red
The Italian Red of Winery Emotivo matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fricandeaux german style, shoulder of lamb with a spoon or provencal bourride.
Details and technical informations about Winery Emotivo's Italian Red.
Discover the grape variety: Nero d'Avola
Most certainly of Italian origin, more precisely from Sicily where it is very well known. It should be noted that a certain number of Italian grape varieties bear the synonym or name "calabrese", whether or not followed by an epithet, and care should be taken not to confuse them. Calabrese is also known in the United States, Italy, Bulgaria and Malta. In France, it is virtually absent from the vineyard, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Italian Red from Winery Emotivo are 0, 2015
Informations about the Winery Emotivo
The Winery Emotivo is one of of the world's greatest estates. It offers 8 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.
The word of the wine: Marc
Solid part resulting from the pressing of the grape (stalks, pips, skins).
