Winery StattiGreco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
The Greco of the Winery Statti is in the top 30 of wines of Calabria.
Taste structure of the Greco from the Winery Statti
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Greco of Winery Statti in the region of Calabria is a powerful.
Wine flavors and olphactive analysis
On the nose the Greco of Winery Statti in the region of Calabria often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Greco
Pairings that work perfectly with Greco
Original food and wine pairings with Greco
The Greco of Winery Statti matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of shrimp curry and coconut (thailand), tuna, pepper and tomato quiche or hummus.
Details and technical informations about Winery Statti's Greco.
Discover the grape variety: Helfensteiner
Intraspecific crossing obtained in Germany in 1931 by August Karl Herold (1902-1973) between early pinot noir and frankenthal. This variety can still be found in Germany, the United Kingdom, etc. In France, it is practically unknown.
Last vintages of this wine
The best vintages of Greco from Winery Statti are 2011, 2019, 2018, 2017 and 2016.
Informations about the Winery Statti
The Winery Statti is one of of the world's greatest estates. It offers 24 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: 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.
