Winery SpadaforaNovello
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 Novello from the Winery Spadafora
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Novello of Winery Spadafora in the region of Calabria is a powerful.
Food and wine pairings with Novello
Pairings that work perfectly with Novello
Original food and wine pairings with Novello
The Novello of Winery Spadafora matches generally quite well with dishes of beef, pasta or lamb such as recipes of flemish beer stew, chicken and mushroom risotto or braised lamb with peppers.
Details and technical informations about Winery Spadafora's Novello.
Discover the grape variety: Varousset
Varousset noir is a grape variety that originated in . This variety is the result of a cross between the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Varousset noir can be found cultivated in the following vineyards: Provence & Corsica, Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Novello from Winery Spadafora are 2017, 0, 2016, 2015
Informations about the Winery Spadafora
The Winery Spadafora is one of of the world's great estates. It offers 54 wines for sale in the of Calabria to come and discover on site or to buy online.
The wine region of Calabria
Calabria is a wine region in southern Italy, in fact a large peninsula that juts out between the Ionian Sea and the Tyrrhenian Sea. It is separated from Sicily by the narrow Strait of Messina. Its northern border with Basilicata is marked by the peaks of the southern Apennines. Calabria and its wines have undergone many influences over the centuries.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
