Winery Campi ValerioPentro
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
The Pentro of the Winery Campi Valerio is in the top 60 of wines of Molise.
Taste structure of the Pentro from the Winery Campi Valerio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pentro of Winery Campi Valerio in the region of Molise is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Pentro of Winery Campi Valerio in the region of Molise often reveals types of flavors of oak, red fruit.
Food and wine pairings with Pentro
Pairings that work perfectly with Pentro
Original food and wine pairings with Pentro
The Pentro of Winery Campi Valerio matches generally quite well with dishes of beef, pasta or veal such as recipes of spit-turned boar leg (oven) with "automatic watering"., pasta with ham or roast veal with milk and rosemary.
Details and technical informations about Winery Campi Valerio's Pentro.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Pentro from Winery Campi Valerio are 0, 2010
Informations about the Winery Campi Valerio
The Winery Campi Valerio is one of of the world's greatest estates. It offers 18 wines for sale in the of Molise to come and discover on site or to buy online.
The wine region of Molise
Second smallest region of Italy between Abruzzo and Apulia on the Adriatic. Signature Tintilia as red king (native saved in the 1990s): dense and deep with notes of black mulberry, candied cherry, plum, garrigue, leather and spices, firm tannins and fleshy palate — the rediscovered pride of Molise. Supple Montepulciano (cherry, plum, liquorice), firm and structured Aglianico. Lively Trebbiano whites (citrus, flowers).
The word of the wine: pH
Short for "hydrogen potential", the pH is a parameter that defines whether a medium is acidic or basic. A high pH gives a soft wine, a very low pH translates into a wine that is too acidic.
