Winery I GreppiCampo la Mora Il Nero
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Campo la Mora Il Nero from the Winery I Greppi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Campo la Mora Il Nero of Winery I Greppi in the region of Tuscany is a .
Food and wine pairings with Campo la Mora Il Nero
Pairings that work perfectly with Campo la Mora Il Nero
Original food and wine pairings with Campo la Mora Il Nero
The Campo la Mora Il Nero of Winery I Greppi matches generally quite well with dishes of beef, lamb or veal such as recipes of beef tournedos with boursin, leg of lamb in braillouse or sauté of veal with mushrooms.
Details and technical informations about Winery I Greppi's Campo la Mora Il Nero.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Informations about the Winery I Greppi
The Winery I Greppi is one of of the world's greatest estates. It offers 15 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
