Winery Leone - Aglianico Beneventano

Winery LeoneAglianico Beneventano

The Aglianico Beneventano of Winery Leone is a wine from the region of Campania.
This wine generally goes well with
The Aglianico Beneventano of the Winery Leone is in the top 0 of wines of Campania.

Details and technical informations about Winery Leone's Aglianico Beneventano.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Saint Pépin

Aromatic, fruity whites with a pale golden robe, a supple palate with preserved acidity, featuring aromas of white flowers, white-fleshed fruits (apple, pear) and light muscat notes. Extremely cold-hardy. Grown in the northern United States (Minnesota, Wisconsin) and Canada for rigorous continental viticultural climates. American white hybrid variety obtained in 1987 by Elmer Swenson in Minnesota.

Informations about the Winery Leone

The winery offers 6 different wines.
Its wines get an average rating of 3.6.
It is in the top 3 of the best estates in the region
It is located in Campanie

The Winery Leone is one of of the world's greatest estates. It offers 6 wines for sale in the of Campania to come and discover on site or to buy online.

Top wine Campania
In the top 200000 of of Italy wines
In the top 55 of of Campania wines
In the top 550000 of wines
In the top 1500000 wines of the world

The wine region of Campania

Cradle of southern Italy's great wines on volcanic soils. Majestic Aglianico in red: structured, deep and tannic with notes of black cherry, candied plum, leather and spices, sublimated in age-worthy Taurasi DOCG, the "Barolo of the south". Identity whites of Irpinia: opulent Fiano di Avellino (honey, hazelnut), mineral iodine Greco di Tufo, aromatic Falanghina (peach, flowers). Also supple Piedirosso.

The word of the wine: Reassembly

During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.

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