Winery Castro VignanoCoda di Volpe Beneventano
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 Coda di Volpe Beneventano from the Winery Castro Vignano
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Coda di Volpe Beneventano of Winery Castro Vignano in the region of Campania is a powerful.
Food and wine pairings with Coda di Volpe Beneventano
Pairings that work perfectly with Coda di Volpe Beneventano
Original food and wine pairings with Coda di Volpe Beneventano
The Coda di Volpe Beneventano of Winery Castro Vignano matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of knife feet, vegan leek and tofu quiche or verrine of beetroot and saint moret.
Details and technical informations about Winery Castro Vignano's Coda di Volpe Beneventano.
Discover the grape variety: Tinta Barroca
Most certainly Portuguese, more precisely in the Douro region where it is very present. It can be found in Spain, Portugal, South Africa, ... almost unknown in France, registered in the Official Catalogue of A2 list varieties.
Last vintages of this wine
The best vintages of Coda di Volpe Beneventano from Winery Castro Vignano are 2014, 0
Informations about the Winery Castro Vignano
The Winery Castro Vignano is one of of the world's greatest estates. It offers 5 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: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
