Winery NolurèVentinove Maggio Irpinia Aglianico
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 Ventinove Maggio Irpinia Aglianico from the Winery Nolurè
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ventinove Maggio Irpinia Aglianico of Winery Nolurè in the region of Campania is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Ventinove Maggio Irpinia Aglianico
Pairings that work perfectly with Ventinove Maggio Irpinia Aglianico
Original food and wine pairings with Ventinove Maggio Irpinia Aglianico
The Ventinove Maggio Irpinia Aglianico of Winery Nolurè matches generally quite well with dishes of beef, pasta or lamb such as recipes of pork tongue with bacon and onions, leek and salmon lasagna or lamb tagine with preserved lemons and onion compote with....
Details and technical informations about Winery Nolurè's Ventinove Maggio Irpinia Aglianico.
Discover the grape variety: Subéreux
Simple, lively dry whites with a pale golden robe, an airy palate with preserved acidity. Understated aromas of citrus and white flowers. Disease-resistant. Now marginal, surviving in a few heritage French plots; one of the older hybrids preserved in varietal collections and a parent of Seyval Blanc. A French white hybrid obtained by Albert Seibel (Seibel 4938) in the early twentieth century.
Informations about the Winery Nolurè
The Winery Nolurè 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
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: 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.
