Winery Angelarosa - Coda Di Volpe Campania

Winery AngelarosaCoda Di Volpe Campania

The Coda Di Volpe Campania of Winery Angelarosa is a wine from the region of Campania.
This wine generally goes well with
The Coda Di Volpe Campania of the Winery Angelarosa is in the top 0 of wines of Campania.

Details and technical informations about Winery Angelarosa's Coda Di Volpe Campania.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

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.

Informations about the Winery Angelarosa

The winery offers 3 different wines.
Its wines get an average rating of 3.9.
It is in the top 3 of the best estates in the region
It is located in Campanie

The Winery Angelarosa is one of of the world's greatest estates. It offers 3 wines for sale in the of Campania to come and discover on site or to buy online.

Top wine Campania
In the top 200000 of of Italy wines
In the top 150 of of Campania wines
In the top 400000 of wines
In the top 1500000 wines of the world

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: Hat

Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.

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