Winery PalvinRosso
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 Rosso from the Winery Palvin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso of Winery Palvin in the region of Campania is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Rosso
Pairings that work perfectly with Rosso
Original food and wine pairings with Rosso
The Rosso of Winery Palvin matches generally quite well with dishes of beef, pasta or lamb such as recipes of improved horse steak, pasta with scamorza and pancetta cheese or lamb tagine with prunes and dried fruits.
Details and technical informations about Winery Palvin's Rosso.
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 Rosso from Winery Palvin are 0
Informations about the Winery Palvin
The Winery Palvin is one of of the world's greatest estates. It offers 12 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: Polyphenols
Substance contained essentially in the skin of the grape. The main ones are anthocyanins, which give red wines their colour and tannins.
