Winery NobilisHellenico Campania Aglianico
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 Hellenico Campania Aglianico from the Winery Nobilis
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Hellenico Campania Aglianico of Winery Nobilis in the region of Campanie is a powerful.
Food and wine pairings with Hellenico Campania Aglianico
Pairings that work perfectly with Hellenico Campania Aglianico
Original food and wine pairings with Hellenico Campania Aglianico
The Hellenico Campania Aglianico of Winery Nobilis matches generally quite well with dishes of beef, pasta or lamb such as recipes of harira de mamie (moroccan soup), elodie's pasta risotto or stuffed zucchini with merguez, beef and spices.
Details and technical informations about Winery Nobilis's Hellenico Campania Aglianico.
Discover the grape variety: Aglianico
A very old grape variety grown in Italy, some believe it to be of Greek origin. In France, it is practically unknown. It can be found in Australia, the United States (California), Argentina, etc. It should not be confused with Aglianicone, another grape variety grown in Italy, which is, however, very similar to Aglianico.
Informations about the Winery Nobilis
The Winery Nobilis is one of of the world's greatest estates. It offers 7 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.
News related to this wine
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The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
