Winery La VelardaBeneventano 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 Beneventano Aglianico from the Winery La Velarda
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Beneventano Aglianico of Winery La Velarda in the region of Campania is a powerful.
Food and wine pairings with Beneventano Aglianico
Pairings that work perfectly with Beneventano Aglianico
Original food and wine pairings with Beneventano Aglianico
The Beneventano Aglianico of Winery La Velarda matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef in white wine, tagliatelle with fresh salmon or slippers with lamb.
Details and technical informations about Winery La Velarda's Beneventano 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 La Velarda
The Winery La Velarda is one of of the world's greatest estates. It offers 3 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
