Winery Sergio BoccellaCampania Aglianico
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Campania Aglianico from the Winery Sergio Boccella
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Campania Aglianico of Winery Sergio Boccella in the region of Campania is a powerful.
Food and wine pairings with Campania Aglianico
Pairings that work perfectly with Campania Aglianico
Original food and wine pairings with Campania Aglianico
The Campania Aglianico of Winery Sergio Boccella matches generally quite well with dishes of beef, pasta or lamb such as recipes of chicken, beef and lamb couscous (morocco), marco's pasta with bacon or grandma melanie's cassoulet.
Details and technical informations about Winery Sergio Boccella's Campania Aglianico.
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 Campania Aglianico from Winery Sergio Boccella are 0
Informations about the Winery Sergio Boccella
The Winery Sergio Boccella is one of of the world's greatest estates. It offers 3 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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
