Winery NardoneMonica
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Monica from the Winery Nardone
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monica of Winery Nardone in the region of Campania is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Monica
Pairings that work perfectly with Monica
Original food and wine pairings with Monica
The Monica of Winery Nardone matches generally quite well with dishes of beef, pasta or lamb such as recipes of melt-in-the-mouth pork tenderloin casserole, pork sautéed with chinese noodles or milk-fed lamb sautéed with saffron and lemon.
Details and technical informations about Winery Nardone's Monica.
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 Nardone
The Winery Nardone 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.
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: Lies
A deposit formed by dead yeast after fermentation. Some white wines are aged on their lees, which makes their aromas and structure more complex and richer.
