Winery Terre del BaroloLe Terre Campania
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 Le Terre Campania from the Winery Terre del Barolo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Terre Campania of Winery Terre del Barolo in the region of Campania is a powerful.
Food and wine pairings with Le Terre Campania
Pairings that work perfectly with Le Terre Campania
Original food and wine pairings with Le Terre Campania
The Le Terre Campania of Winery Terre del Barolo matches generally quite well with dishes of beef, pasta or lamb such as recipes of puchero, cannelloni chicken, pepper and mozzarella or lamb shoulder confit with harissa.
Details and technical informations about Winery Terre del Barolo's Le Terre Campania.
Discover the grape variety: Gravesina
We do not know exactly where this grape variety comes from. It can be found in Austria, Romania, northern Italy, Croatia, Serbia, Hungary, Bulgaria, the Czech Republic, Slovakia, Russia, etc. It is practically unknown in France. In Spain, Borba is said to be identical to the Italian Riesling.
Informations about the Winery Terre del Barolo
The Winery Terre del Barolo is one of wineries to follow in Campanie.. It offers 104 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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
