Winery FontanavecchiaLibero
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Libero from the Winery Fontanavecchia
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Libero of Winery Fontanavecchia in the region of Campania is a powerful.
Wine flavors and olphactive analysis
On the nose the Libero of Winery Fontanavecchia in the region of Campania often reveals types of flavors of non oak, earth or oak and sometimes also flavors of tree fruit, spices or citrus fruit.
Food and wine pairings with Libero
Pairings that work perfectly with Libero
Original food and wine pairings with Libero
The Libero of Winery Fontanavecchia matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of shrimp curry (reunionese recipe), light tuna-tomato quiche (without cream) or verrine of beetroot and saint moret.
Details and technical informations about Winery Fontanavecchia's Libero.
Discover the grape variety: Falanghina
Last vintages of this wine
The best vintages of Libero from Winery Fontanavecchia are 2014, 0, 2017, 2008
Informations about the Winery Fontanavecchia
The Winery Fontanavecchia is one of of the world's greatest estates. It offers 23 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: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
