Winery Campion722
Sparkling wine
In the mouth this sparkling wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the 722 from the Winery Campion
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the 722 of Winery Campion in the region of Veneto is a with a nice freshness.
Food and wine pairings with 722
Pairings that work perfectly with 722
Original food and wine pairings with 722
The 722 of Winery Campion matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of shrimp risotto with curry, vegan leek and tofu quiche or aperitif puff pastries (cheese matches, puff pastries with....
Details and technical informations about Winery Campion's 722.
Discover the grape variety: Savatiano
Simple, fresh dry whites with a pale robe, supple palate and moderate acidity, showing discreet aromas of citrus, apple, white flowers, aromatic herbs and sunny notes. Drought-resistant Attica variety, traditionally used in Retsina (pine-resin wine) and modern dry whites revisited by contemporary producers in Markopoulo and Spata. Autochthonous Greek variety from Attica, the most planted in Greece.
Last vintages of this wine
The best vintages of 722 from Winery Campion are 2017, 0
Informations about the Winery Campion
The Winery Campion is one of of the world's greatest estates. It offers 13 wines for sale in the of Conegliano-Valdobbiadene Prosecco to come and discover on site or to buy online.
The wine region of Conegliano-Valdobbiadene Prosecco
Pinnacle of Italian Prosecco (DOCG, 2009, UNESCO): signature Glera as the sparkling white king — fine and elegant with notes of golden apple, white peach, pear, citrus, jasmine, wisteria and an almond touch, fine persistent bubbles, sometimes a saline finish (Rive and Cartizze). Charmat method, Brut/Extra Dry/Dry styles. Steep slopes between Conegliano and Valdobbiadene in Veneto, calcareous morainic soils. For aperitif and celebrations, more mineral than Prosecco DOC.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
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.
