Winery Castel de PaolisCampo Vecchio
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Campo Vecchio from the Winery Castel de Paolis
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Campo Vecchio of Winery Castel de Paolis in the region of Lazio is a with a nice freshness.
Food and wine pairings with Campo Vecchio
Pairings that work perfectly with Campo Vecchio
Original food and wine pairings with Campo Vecchio
The Campo Vecchio of Winery Castel de Paolis matches generally quite well with dishes of beef, pasta or veal such as recipes of quick meatloaf, capellini with vegetables or veal roast casserole.
Details and technical informations about Winery Castel de Paolis's Campo Vecchio.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Campo Vecchio from Winery Castel de Paolis are 2008, 2011, 2015, 2013 and 0.
Informations about the Winery Castel de Paolis
The Winery Castel de Paolis is one of of the world's greatest estates. It offers 12 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Lazio is a region in CentralItaly, where the ancient capital of Rome is located. The region's reputation is based primarily on its white wines, the main varieties of which are Trebbiano, Malvasia di Candia and Malvasia Puntinata. Traditionally, these wines were fat, Round, abboccato and intended for immediate consumption. Today, the styles are lighter, drier and crisper thanks to modern winemaking methods.
The word of the wine: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
