Winery Benito FerraraPasso del Lupo Aglianico 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 Passo del Lupo Aglianico Campania from the Winery Benito Ferrara
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Passo del Lupo Aglianico Campania of Winery Benito Ferrara in the region of Campania is a powerful.
Food and wine pairings with Passo del Lupo Aglianico Campania
Pairings that work perfectly with Passo del Lupo Aglianico Campania
Original food and wine pairings with Passo del Lupo Aglianico Campania
The Passo del Lupo Aglianico Campania of Winery Benito Ferrara matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef bobotie, meat and goat pie or leg of lamb bravado in the oven.
Details and technical informations about Winery Benito Ferrara's Passo del Lupo Aglianico Campania.
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.
Last vintages of this wine
The best vintages of Passo del Lupo Aglianico Campania from Winery Benito Ferrara are 2018, 2012, 2011, 0 and 2014.
Informations about the Winery Benito Ferrara
The Winery Benito Ferrara is one of of the world's greatest estates. It offers 10 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
