Winery AmalfiFuoco Di
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 Fuoco Di from the Winery Amalfi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fuoco Di of Winery Amalfi in the region of Campania is a powerful.
Food and wine pairings with Fuoco Di
Pairings that work perfectly with Fuoco Di
Original food and wine pairings with Fuoco Di
The Fuoco Di of Winery Amalfi matches generally quite well with dishes of beef, pasta or lamb such as recipes of meat and goat pie, chinese soy and chicken noodles (wok style) or sweet and sour braised leg of lamb.
Details and technical informations about Winery Amalfi's Fuoco Di.
Discover the grape variety: Dan ben Hannah
A cross between the black mikveh (Hamburg muscatel x black balouti) and the Alphonse Lavallée obtained in 1951 and in Israel by Netanel Hochberg. Dan ben Hannah or black emperor - not to be confused with emperor - is mainly grown in South Africa.
Last vintages of this wine
The best vintages of Fuoco Di from Winery Amalfi are 0
Informations about the Winery Amalfi
The Winery Amalfi is one of of the world's greatest estates. It offers 1 wines for sale in the of Campania to come and discover on site or to buy online.
The wine region of Campania
Campania is a region that forms the "tibia" of the boot of Italy, and whose largest city is Naples. Its name comes from Campania felix, a Latin phrase meaning roughly "happy land". The region has strong historical links with wine and vineyards, dating back to the 12th century BC, and is one of the oldest wine regions in Italy. The considerable influence of ancient empires, including the Greeks, Romans and Byzantines, means that some of the varieties in this region are linked to historical legends.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
