Winery IovineLacryma Christi
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 Lacryma Christi from the Winery Iovine
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lacryma Christi of Winery Iovine in the region of Campania is a powerful.
Food and wine pairings with Lacryma Christi
Pairings that work perfectly with Lacryma Christi
Original food and wine pairings with Lacryma Christi
The Lacryma Christi of Winery Iovine matches generally quite well with dishes of beef, pasta or lamb such as recipes of burger roll, tagliatelle with fresh salmon or lamb garam massala.
Details and technical informations about Winery Iovine's Lacryma Christi.
Discover the grape variety: Mencia
Spanish, more precisely from the Duero Valley where it is still very present. According to some ampelographers, it is close to Cabernet Franc.
Last vintages of this wine
The best vintages of Lacryma Christi from Winery Iovine are 0
Informations about the Winery Iovine
The Winery Iovine is one of of the world's great estates. It offers 31 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
