Winery IovineTerra del Gragnano
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 Terra del Gragnano from the Winery Iovine
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Terra del Gragnano of Winery Iovine in the region of Campania is a powerful.
Food and wine pairings with Terra del Gragnano
Pairings that work perfectly with Terra del Gragnano
Original food and wine pairings with Terra del Gragnano
The Terra del Gragnano of Winery Iovine matches generally quite well with dishes of beef, pasta or lamb such as recipes of brazilian feijoada, pasta with sausage or roast lamb with thyme.
Details and technical informations about Winery Iovine's Terra del Gragnano.
Discover the grape variety: Ravat 51
An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.
Last vintages of this wine
The best vintages of Terra del Gragnano from Winery Iovine are 0, 2018
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
