Winery Romano & AdamoMastro Bernardino Calabria Rosso
Red wine
This wine is a blend of 2 varietals which are the Gaglioppo and the Merlot.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
The Mastro Bernardino Calabria Rosso of the Winery Romano & Adamo is in the top 90 of wines of Calabre.
Taste structure of the Mastro Bernardino Calabria Rosso from the Winery Romano & Adamo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mastro Bernardino Calabria Rosso of Winery Romano & Adamo in the region of Calabre is a powerful.
Food and wine pairings with Mastro Bernardino Calabria Rosso
Pairings that work perfectly with Mastro Bernardino Calabria Rosso
Original food and wine pairings with Mastro Bernardino Calabria Rosso
The Mastro Bernardino Calabria Rosso of Winery Romano & Adamo matches generally quite well with dishes of beef, pasta or lamb such as recipes of tata simone's dumplings, spaghetti with beef balls or lamb garam massala.
Discover the grape variety: Gaglioppo
A very old grape variety cultivated in southern Italy (Sicily, Calabria, etc.), the Greeks and Romans already knew it. It is related to sangiovese and mantonico bianco. According to Pierre Galet, Magliocco is identical to Galioppo.
Informations about the Winery Romano & Adamo
The Winery Romano & Adamo is one of of the world's greatest estates. It offers 7 wines for sale in the of Calabre to come and discover on site or to buy online.
The wine region of Calabre
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.
News related to this wine
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The word of the wine: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
