Winery Cantina MoroneVassallo Benevento Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Vassallo Benevento Bianco from the Winery Cantina Morone
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vassallo Benevento Bianco of Winery Cantina Morone in the region of Campania is a powerful.
Food and wine pairings with Vassallo Benevento Bianco
Pairings that work perfectly with Vassallo Benevento Bianco
Original food and wine pairings with Vassallo Benevento Bianco
The Vassallo Benevento Bianco of Winery Cantina Morone matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of cuttlefish with cider, leek, goat cheese and bacon quiche or stuffed sea almonds with cream cheese.
Details and technical informations about Winery Cantina Morone's Vassallo Benevento Bianco.
Discover the grape variety: Ravat 51
An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.
Last vintages of this wine
The best vintages of Vassallo Benevento Bianco from Winery Cantina Morone are 0
Informations about the Winery Cantina Morone
The Winery Cantina Morone is one of of the world's greatest estates. It offers 9 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
