Winery L'Ape e il GirasoleTerre Del Volturno L Ape E Il Girasole Moggia Pallagrello Nero
wine
This wine generally goes well with
The Terre Del Volturno L Ape E Il Girasole Moggia Pallagrello Nero of the Winery L'Ape e il Girasole is in the top 0 of wines of Campania.
Details and technical informations about Winery L'Ape e il Girasole's Terre Del Volturno L Ape E Il Girasole Moggia Pallagrello Nero.
Discover the grape variety: Pinotin
Swiss interspecific cross obtained in 1991 by Valentin Blattner. The parents would be pinot noir and an interspecific variety resistant to diseases and, for others, it would be a cross between cabernet-sauvignon and ((sylvaner x riesling) x (12 417 Seyve-Villard x 7053 Seibel)) see graph www.winogrona.org. No resistance gene could be identified for either mildew or powdery mildew. It can be found in Switzerland, Belgium, Holland, Germany, ... still little known in France.
Informations about the Winery L'Ape e il Girasole
The Winery L'Ape e il Girasole is one of of the world's greatest estates. It offers 2 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.
