Winery MasiceiKalibrio Calabria
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Kalibrio Calabria from the Winery Masicei
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kalibrio Calabria of Winery Masicei in the region of Calabria is a powerful with a nice freshness.
Food and wine pairings with Kalibrio Calabria
Pairings that work perfectly with Kalibrio Calabria
Original food and wine pairings with Kalibrio Calabria
The Kalibrio Calabria of Winery Masicei matches generally quite well with dishes of beef, pasta or lamb such as recipes of sweet and sour turkish dumpling soup (eksili köfte), pasta romantica or shoulder of lamb in a crust.
Details and technical informations about Winery Masicei's Kalibrio Calabria.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Kalibrio Calabria from Winery Masicei are 0
Informations about the Winery Masicei
The Winery Masicei is one of of the world's greatest estates. It offers 7 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: Free-run wine
The free-run wine is the wine that flows out of the vat by gravity at the time of running off. The marc soaked in wine is then pressed to extract a rich and tannic wine. Free-run wine and press wine are then aged separately and eventually blended by the winemaker in proportions defined according to the type of wine being made.
