Winery Cantina di SolopacaNovello
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 Novello from the Winery Cantina di Solopaca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Novello of Winery Cantina di Solopaca in the region of Campania is a powerful.
Food and wine pairings with Novello
Pairings that work perfectly with Novello
Original food and wine pairings with Novello
The Novello of Winery Cantina di Solopaca matches generally quite well with dishes of beef, pasta or lamb such as recipes of quick and easy monkfish tail, chicken and mushroom risotto or oven-baked lamb stew.
Details and technical informations about Winery Cantina di Solopaca's Novello.
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 Novello from Winery Cantina di Solopaca are 0, 2017
Informations about the Winery Cantina di Solopaca
The Winery Cantina di Solopaca is one of of the world's great estates. It offers 63 wines for sale in the of Campania to come and discover on site or to buy online.
The wine region of Campania
Campania is a region that forms the "tibia" of the boot of Italy, and whose largest city is Naples. Its name comes from Campania felix, a Latin phrase meaning roughly "happy land". The region has strong historical links with wine and vineyards, dating back to the 12th century BC, and is one of the oldest wine regions in Italy. The considerable influence of ancient empires, including the Greeks, Romans and Byzantines, means that some of the varieties in this region are linked to historical legends.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
