Winery Davide CampagnanoMariuolo Rosso
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 Mariuolo Rosso from the Winery Davide Campagnano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mariuolo Rosso of Winery Davide Campagnano in the region of Campanie is a powerful.
Food and wine pairings with Mariuolo Rosso
Pairings that work perfectly with Mariuolo Rosso
Original food and wine pairings with Mariuolo Rosso
The Mariuolo Rosso of Winery Davide Campagnano matches generally quite well with dishes of beef, pasta or lamb such as recipes of lamb skewers, spaghetti with squid ink (italy) or bitumen leg of lamb.
Details and technical informations about Winery Davide Campagnano's Mariuolo Rosso.
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).
Informations about the Winery Davide Campagnano
The Winery Davide Campagnano is one of of the world's greatest estates. It offers 3 wines for sale in the of Campanie to come and discover on site or to buy online.
The wine region of Campanie
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.
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The word of the wine: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
