Winery Santiuorio - Antemide Rosato

Winery SantiuorioAntemide Rosato

The Antemide Rosato of Winery Santiuorio is a pink wine from the region of Campania.
This wine generally goes well with

Details and technical informations about Winery Santiuorio's Antemide Rosato.

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

Discover the grape variety: Carcajolo

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

Informations about the Winery Santiuorio

The winery offers 9 different wines.
Its wines get an average rating of 3.8.
It is in the top 10 of the best estates in the region
It is located in Campanie

The Winery Santiuorio is one of of the world's greatest estates. It offers 9 wines for sale in the of Campania to come and discover on site or to buy online.

Top wine Campania
In the top 200000 of of Italy wines
In the top 6500 of of Campania wines
In the top 65000 of pink wines
In the top 1500000 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: Maturing (champagne)

After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.

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