Winery OdoardiPolpicello
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 Polpicello from the Winery Odoardi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Polpicello of Winery Odoardi in the region of Calabria is a powerful.
Food and wine pairings with Polpicello
Pairings that work perfectly with Polpicello
Original food and wine pairings with Polpicello
The Polpicello of Winery Odoardi matches generally quite well with dishes of beef, pasta or lamb such as recipes of blanquette of monkfish with small vegetables, lasagna with pointed cabbage or crusted lamb fillets with sweet spices.
Details and technical informations about Winery Odoardi's Polpicello.
Discover the grape variety: Gaglioppo
Structured, warm reds with a ruby robe evolving towards garnet, firm tannins and moderate acidity, with aromas of black cherry preserve, plum, fig, Mediterranean herbs (oregano, rosemary), spice, leather and balsamic notes. Ample palate, good ageing. Absolute star of Cirò DOC on the Ionian coast of Calabria (one of Europe's oldest vineyards, celebrated since Antiquity). Autochthonous Calabrian variety, a natural descendant of Sangiovese × Mantonico Bianco.
Last vintages of this wine
The best vintages of Polpicello from Winery Odoardi are 0
Informations about the Winery Odoardi
The Winery Odoardi is one of of the world's greatest estates. It offers 14 wines for sale in the of Calabria to come and discover on site or to buy online.
The wine region of Calabria
Italy's far south between the Ionian and Tyrrhenian seas, a millennia-old tradition (Greek "Oenotria"). Emblematic Gaglioppo (the "black prince"): sun-drenched reds with signature notes of black cherry, candied plum, garrigue, tobacco, spice and balsamic notes, firm tannins — peaking at Ciro DOC on the Ionian coast. Also fleshy Magliocco, dense Nerello, Greco Bianco in a fresh, almondy white, ample Mantonico. Hot Mediterranean climate, volcanic and clay-sandy soils.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
