Winery Tenuta CelimarroMagliocco Horeca
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 Magliocco Horeca from the Winery Tenuta Celimarro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Magliocco Horeca of Winery Tenuta Celimarro in the region of Calabria is a powerful.
Food and wine pairings with Magliocco Horeca
Pairings that work perfectly with Magliocco Horeca
Original food and wine pairings with Magliocco Horeca
The Magliocco Horeca of Winery Tenuta Celimarro matches generally quite well with dishes of beef, pasta or lamb such as recipes of oxtail confit in red wine, lasagna with courgettes and fresh goat cheese or traditional tunisian couscous.
Details and technical informations about Winery Tenuta Celimarro's Magliocco Horeca.
Discover the grape variety: Floreal
A wine grape variety of the INRA-Resdur1 series with polygenic resistance (two genes for mildew and powdery mildew have been identified), resulting from an interspecific cross between Villaris and Mtp 3159-2-12 (for the latter, one of its parents is Vitis rotundifolia, which is resistant to Pierce's disease, mildew, grey rot, etc.). Little multiplied, it is registered in the Official Catalogue of wine grape varieties list A1.
Last vintages of this wine
The best vintages of Magliocco Horeca from Winery Tenuta Celimarro are 2014, 2016, 0, 2013
Informations about the Winery Tenuta Celimarro
The Winery Tenuta Celimarro 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
