Winery Cantine Ferraro - Aglianico Beneventano

Winery Cantine FerraroAglianico Beneventano

The Aglianico Beneventano of Winery Cantine Ferraro is a wine from the region of Campania.
This wine generally goes well with
The Aglianico Beneventano of the Winery Cantine Ferraro is in the top 0 of wines of Campania.

Details and technical informations about Winery Cantine Ferraro's Aglianico Beneventano.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Solaris

Interspecific cross between merzling x Geisenheim 6493 (zarya severa x muscat ottonel) obtained in Germany in 1975 by Norbert Becker. It has the particularity of having only one gene for resistance to mildew and powdery mildew. It can be found in Germany, Belgium, Italy, Switzerland, the Netherlands, Denmark, England, etc. In France, it is still little known.

Informations about the Winery Cantine Ferraro

The winery offers 38 different wines.
Its wines get an average rating of 3.4.
It is in the top 15 of the best estates in the region
It is located in Campanie
Find the Winery Cantine Ferraro on Facebook

The Winery Cantine Ferraro is one of of the world's great estates. It offers 29 wines for sale in the of Campania to come and discover on site or to buy online.

Top wine Campania
In the top 200000 of of Italy wines
In the top 5500 of of Campania wines
In the top 550000 of wines
In the top 1500000 wines of the world

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: Malic (acid)

An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.

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