
Winery Campo PietraAppassimento
This wine generally goes well with pork, poultry or beef.
Wine flavors and olphactive analysis
On the nose the Appassimento of Winery Campo Pietra in the region of Vino da Tavola often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Appassimento
Pairings that work perfectly with Appassimento
Original food and wine pairings with Appassimento
The Appassimento of Winery Campo Pietra matches generally quite well with dishes of beef, veal or pork such as recipes of beef tongue with pickle sauce, paupiettes in a casserole with cream or chinchards with white wine and grapes.
Details and technical informations about Winery Campo Pietra's Appassimento.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Appassimento from Winery Campo Pietra are 2020, 0, 2019
Informations about the Winery Campo Pietra
The Winery Campo Pietra is one of of the world's greatest estates. It offers 3 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.
The word of the wine: Roundup
Woody part of the grape bunch to which the berries are attached.











