Winery Giambagli - Cellier de l'Amitié - Claudio Necchi Rouge

Winery Giambagli - Cellier de l'AmitiéClaudio Necchi Rouge

The Claudio Necchi Rouge of Winery Giambagli - Cellier de l'Amitié is a red wine from the region of Méditerranée of Méditerranée.
This wine generally goes well with

Details and technical informations about Winery Giambagli - Cellier de l'Amitié's Claudio Necchi Rouge.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Phoenix

Interspecific cross between the white bacchus and the white Villard obtained in 1964 by Gerhardt Erich Alleweldt (1927/2005) at the Geilweilerhof Station in Siebeldingen, Germany. It should be noted that the sirius and the staufer were also born from these same parents. Phoenix is little known even in France, although it is registered in the Official Catalogue of varieties of table grapes on the A2 list.

Informations about the Winery Giambagli - Cellier de l'Amitié

The winery offers 50 different wines.
Its wines get an average rating of 3.4.
It is in the top 1 of the best estates in the region
It is located in Méditerranée

The Winery Giambagli - Cellier de l'Amitié is one of of the world's greatest estates. It offers 34 wines for sale in the of Méditerranée to come and discover on site or to buy online.

Top wine Méditerranée

The wine region of Méditerranée

Méditérranée is a PGI title that covers wines produced in a large area of the South-eastern coast of France, roughly corresponding to the wine region of Provence but also including Part of the Rhône Valley. The PGI shares its territory with multiple AOC appellations as varied as Châteauneuf-du-Pape, Bandol and Côtes de Provence. The PGI Méditérranée catchment area extends over 10 departments (including the two on the island of Corsica), as well as smaller parts of the Isère, Loire and Rhône departments. Viticulture is essential to the culture and economy of this part of France.

The word of the wine: Flavours (families of)

Aromas are classified into categories called families of aromas: fruity, floral, fermentative, vegetal, woody, balsamic, spicy, mineral, empyreumatic, animal.

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