Winery Luciano LandiKore
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Kore from the Winery Luciano Landi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kore of Winery Luciano Landi in the region of Marche is a powerful.
Food and wine pairings with Kore
Pairings that work perfectly with Kore
Original food and wine pairings with Kore
The Kore of Winery Luciano Landi matches generally quite well with dishes of beef, pasta or veal such as recipes of braciola (southern italy), spaghetti with summer vegetables or cocotte chicken roulades.
Details and technical informations about Winery Luciano Landi's Kore.
Discover the grape variety: Chenanson
Chenanson noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and small grapes. Chenanson noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Kore from Winery Luciano Landi are 0
Informations about the Winery Luciano Landi
The Winery Luciano Landi is one of of the world's greatest estates. It offers 14 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
