Winery Magna GraeciaBaronè Guarnaccia
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 Baronè Guarnaccia from the Winery Magna Graecia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baronè Guarnaccia of Winery Magna Graecia in the region of Calabria is a powerful.
Food and wine pairings with Baronè Guarnaccia
Pairings that work perfectly with Baronè Guarnaccia
Original food and wine pairings with Baronè Guarnaccia
The Baronè Guarnaccia of Winery Magna Graecia matches generally quite well with dishes of beef, pasta or lamb such as recipes of burger roll, generous flaky quiche or tajine of merguez and potatoes.
Details and technical informations about Winery Magna Graecia's Baronè Guarnaccia.
Discover the grape variety: Léon Millot
Léon Millot noir is a grape variety that originated in France (Alsace). It is a variety resulting from a cross of 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. This variety of grape is characterized by small bunches, and grapes of small size. We find the Léon Millot noir in the vineyards of the Rhône Valley.
Last vintages of this wine
The best vintages of Baronè Guarnaccia from Winery Magna Graecia are 0
Informations about the Winery Magna Graecia
The Winery Magna Graecia is one of of the world's greatest estates. It offers 5 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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
