Winery CampoverdeAglianico
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 Aglianico from the Winery Campoverde
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Aglianico of Winery Campoverde in the region of Calabria is a powerful.
Food and wine pairings with Aglianico
Pairings that work perfectly with Aglianico
Original food and wine pairings with Aglianico
The Aglianico of Winery Campoverde matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue with mushrooms, the corsican soup or lamb kleftiko (greek).
Details and technical informations about Winery Campoverde's Aglianico.
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 Aglianico from Winery Campoverde are 2014, 0
Informations about the Winery Campoverde
The Winery Campoverde is one of of the world's great estates. It offers 15 wines for sale in the of Calabria to come and discover on site or to buy online.
The wine region of Calabria
Calabria is a wine region in southern Italy, in fact a large peninsula that juts out between the Ionian Sea and the Tyrrhenian Sea. It is separated from Sicily by the narrow Strait of Messina. Its northern border with Basilicata is marked by the peaks of the southern Apennines. Calabria and its wines have undergone many influences over the centuries.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
