Winery La PeschieraSan Lorenzo
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 San Lorenzo from the Winery La Peschiera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the San Lorenzo of Winery La Peschiera in the region of Calabria is a powerful.
Food and wine pairings with San Lorenzo
Pairings that work perfectly with San Lorenzo
Original food and wine pairings with San Lorenzo
The San Lorenzo of Winery La Peschiera matches generally quite well with dishes of beef, pasta or lamb such as recipes of cabri en colombo with creole sauce, pasta with vegetables or lamb mouse confit in wine.
Details and technical informations about Winery La Peschiera's San Lorenzo.
Discover the grape variety: Guillemot
Most certainly from Béarn. It should not be confused with the blancard - or palougue - because they both have the same synonym coer de baco. The Guillemot is practically no longer present in the vineyard and is therefore on the verge of extinction. According to published genetic analyses, it is the result of a natural cross between the Manseng Noir and the Verjuice. For more information on other relatives, click here !
Last vintages of this wine
The best vintages of San Lorenzo from Winery La Peschiera are 2015, 0
Informations about the Winery La Peschiera
The Winery La Peschiera is one of of the world's greatest estates. It offers 4 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
