Winery Azienda Agricola CampomareAmarante Tinto
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 Amarante Tinto from the Winery Azienda Agricola Campomare
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Amarante Tinto of Winery Azienda Agricola Campomare in the region of Campania is a powerful.
Food and wine pairings with Amarante Tinto
Pairings that work perfectly with Amarante Tinto
Original food and wine pairings with Amarante Tinto
The Amarante Tinto of Winery Azienda Agricola Campomare matches generally quite well with dishes of beef, pasta or lamb such as recipes of piglet shoulder with melting baked apples, tuscan pastachute or lamb curry.
Details and technical informations about Winery Azienda Agricola Campomare's Amarante Tinto.
Discover the grape variety: Portan
Portan noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Portan noir can be found in many vineyards: South West, Cognac, Bordeaux, Languedoc & Roussillon, Loire Valley, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Amarante Tinto from Winery Azienda Agricola Campomare are 0
Informations about the Winery Azienda Agricola Campomare
The Winery Azienda Agricola Campomare is one of of the world's greatest estates. It offers 2 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
