Winery Cantine La MuraBeneventano Aglianico
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 Beneventano Aglianico from the Winery Cantine La Mura
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Beneventano Aglianico of Winery Cantine La Mura in the region of Campania is a powerful.
Food and wine pairings with Beneventano Aglianico
Pairings that work perfectly with Beneventano Aglianico
Original food and wine pairings with Beneventano Aglianico
The Beneventano Aglianico of Winery Cantine La Mura matches generally quite well with dishes of beef, pasta or lamb such as recipes of simple baked roast beef, generous flaky quiche or leg of lamb with garlic and rosemary.
Details and technical informations about Winery Cantine La Mura's Beneventano Aglianico.
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 Beneventano Aglianico from Winery Cantine La Mura are 2017, 2015, 0, 2013
Informations about the Winery Cantine La Mura
The Winery Cantine La Mura is one of of the world's great estates. It offers 17 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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
