Winery Mier - Greco Di Tufo Ergo Sum

Winery MierGreco Di Tufo Ergo Sum

The Greco Di Tufo Ergo Sum of Winery Mier is a red wine from the region of Campania.
This wine generally goes well with

Details and technical informations about Winery Mier's Greco Di Tufo Ergo Sum.

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

Discover the grape variety: Avana

Very old grape variety cultivated in northern Italy in the Piedmont region. It would have been introduced in Savoy at the beginning of the 17th century. An A.D.N. study, dating from 2011, shows that Hibou noir and Avana are one and the same variety. It should also be noted that Amigne is its half-sister, Rèze its grandmother and Rouge du Pays (a variety from the Swiss Valais) its grandfather.

Informations about the Winery Mier

The winery offers 14 different wines.
Its wines get an average rating of 4.1.
It is in the top 10 of the best estates in the region
It is located in Campanie

The Winery Mier is one of of the world's greatest estates. It offers 8 wines for sale in the of Campania to come and discover on site or to buy online.

Top wine Campania
In the top 95000 of of Italy wines
In the top 3000 of of Campania wines
In the top 300000 of red wines
In the top 550000 wines of the world

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: Extraction

All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.

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