Winery Cantine de PalmaCampania Coda di Volpe
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 Campania Coda di Volpe from the Winery Cantine de Palma
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Campania Coda di Volpe of Winery Cantine de Palma in the region of Campania is a powerful.
Food and wine pairings with Campania Coda di Volpe
Pairings that work perfectly with Campania Coda di Volpe
Original food and wine pairings with Campania Coda di Volpe
The Campania Coda di Volpe of Winery Cantine de Palma matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of crab matoutou, tuna, pepper and tomato quiche or lightweight microwave chips.
Details and technical informations about Winery Cantine de Palma's Campania Coda di Volpe.
Discover the grape variety: Penouille
An ancient grape variety from the southwest of France that used to be found in the Bordeaux region and in the vineyards of Fronton (Haute Garonne). Today, it is in the process of disappearing.
Informations about the Winery Cantine de Palma
The Winery Cantine de Palma is one of of the world's greatest estates. It offers 10 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
