Winery Ante HirpisAglianico
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Aglianico from the Winery Ante Hirpis
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aglianico of Winery Ante Hirpis in the region of Campania is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Aglianico
Pairings that work perfectly with Aglianico
Original food and wine pairings with Aglianico
The Aglianico of Winery Ante Hirpis matches generally quite well with dishes of beef, pasta or lamb such as recipes of daube niçoise, cannelloni chicken, pepper and mozzarella or lamb chops with spanish sauce.
Details and technical informations about Winery Ante Hirpis's Aglianico.
Discover the grape variety: Aglianico
A very old grape variety grown in Italy, some believe it to be of Greek origin. In France, it is practically unknown. It can be found in Australia, the United States (California), Argentina, etc. It should not be confused with Aglianicone, another grape variety grown in Italy, which is, however, very similar to Aglianico.
Informations about the Winery Ante Hirpis
The Winery Ante Hirpis is one of of the world's greatest estates. It offers 19 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
