Winery Ante HirpisNovello Campania
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 Novello Campania from the Winery Ante Hirpis
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Novello Campania of Winery Ante Hirpis in the region of Campanie is a powerful.
Food and wine pairings with Novello Campania
Pairings that work perfectly with Novello Campania
Original food and wine pairings with Novello Campania
The Novello Campania of Winery Ante Hirpis matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef with cider, pasta with neapolitan sauce and mushrooms or lamb tagine with apricots.
Details and technical informations about Winery Ante Hirpis's Novello Campania.
Discover the grape variety: Bertille Seyve 872
Interspecific crossing made by Bertille Seyve (1864-1944) between 85 Seibel and 2 Gaillard. This direct producing hybrid was mainly multiplied in the center of France where we found it and photographed it, but also in the departments of the Rhone valley, the Loiret valley, Isère, Vienne and Nièvre.
Informations about the Winery Ante Hirpis
The Winery Ante Hirpis is one of of the world's great estates. It offers 19 wines for sale in the of Campanie to come and discover on site or to buy online.
The wine region of Campanie
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.
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The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
