Winery NugnesCaleno Oro
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 Caleno Oro from the Winery Nugnes
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Caleno Oro of Winery Nugnes in the region of Campania is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Caleno Oro
Pairings that work perfectly with Caleno Oro
Original food and wine pairings with Caleno Oro
The Caleno Oro of Winery Nugnes matches generally quite well with dishes of beef, pasta or lamb such as recipes of scottish haggis, pasta with puttanesca sauce or lamb tagine with honey and onions.
Details and technical informations about Winery Nugnes's Caleno Oro.
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.
Last vintages of this wine
The best vintages of Caleno Oro from Winery Nugnes are 2008, 2010, 0
Informations about the Winery Nugnes
The Winery Nugnes is one of of the world's greatest estates. It offers 22 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.
