Winery CampanacciRovesco
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rovesco from the Winery Campanacci
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rovesco of Winery Campanacci in the region of Emilia-Romagna is a .
Food and wine pairings with Rovesco
Pairings that work perfectly with Rovesco
Original food and wine pairings with Rovesco
The Rovesco of Winery Campanacci matches generally quite well with dishes of beef, pasta or veal such as recipes of veal shank with mushrooms, chinese fried shrimp ravioli or veal with chestnut and pietra (corsican beer).
Details and technical informations about Winery Campanacci's Rovesco.
Discover the grape variety: Carcajolo Nero
Light, fruity reds with a clear ruby robe, smooth tannins and an airy palate with preserved acidity. Signature aromas of red fruits (cherry, raspberry), Mediterranean herbs (thyme, rosemary) and island garrigue notes. Airy profile, best drunk young. Features in Vin de Corse AOC and IGP Île de Beauté blends, preserved for its insular heritage value. Native Corsican black grape, grown on a few hectares in Corse-du-Sud.
Last vintages of this wine
The best vintages of Rovesco from Winery Campanacci are 2013, 0
Informations about the Winery Campanacci
The Winery Campanacci is one of of the world's greatest estates. It offers 5 wines for sale in the of Emilia-Romagna to come and discover on site or to buy online.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
