Winery Spiriti EbbriNeostòs Cotidie 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.
Taste structure of the Neostòs Cotidie Rosso from the Winery Spiriti Ebbri
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Neostòs Cotidie Rosso of Winery Spiriti Ebbri in the region of Calabria is a powerful.
Food and wine pairings with Neostòs Cotidie Rosso
Pairings that work perfectly with Neostòs Cotidie Rosso
Original food and wine pairings with Neostòs Cotidie Rosso
The Neostòs Cotidie Rosso of Winery Spiriti Ebbri matches generally quite well with dishes of beef, pasta or lamb such as recipes of blanquette of monkfish with small vegetables, saffron pasta with prawns or lamb crumble with oregano and feta cheese.
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.
Last vintages of this wine
The best vintages of Neostòs Cotidie Rosso from Winery Spiriti Ebbri are 2017, 2016, 0, 2015
Informations about the Winery Spiriti Ebbri
The Winery Spiriti Ebbri is one of of the world's greatest estates. It offers 11 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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
