Winery Petrillo - Double One Spumante Extra Dry

Winery PetrilloDouble One Spumante Extra Dry

The Double One Spumante Extra Dry of Winery Petrillo is a wine from the region of Campania.
This wine generally goes well with
The Double One Spumante Extra Dry of the Winery Petrillo is in the top 0 of wines of Campania.

Details and technical informations about Winery Petrillo's Double One Spumante Extra Dry.

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

Discover the grape variety: Jurançon

Jurançon white is a grape variety that originated in France (South West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and grapes of medium size. The white Jurançon can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley.

Informations about the Winery Petrillo

The winery offers 15 different wines.
Its wines get an average rating of 3.7.
It is in the top 10 of the best estates in the region
It is located in Campanie
Find the Winery Petrillo on Facebook and on Twitter

The Winery Petrillo 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 150000 of of Italy wines
In the top 4500 of of Campania wines
In the top 80000 of wines
In the top 900000 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: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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