Winery Cantine StincaPiedirosso Beneventano
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 Piedirosso Beneventano from the Winery Cantine Stinca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Piedirosso Beneventano of Winery Cantine Stinca in the region of Campania is a powerful.
Food and wine pairings with Piedirosso Beneventano
Pairings that work perfectly with Piedirosso Beneventano
Original food and wine pairings with Piedirosso Beneventano
The Piedirosso Beneventano of Winery Cantine Stinca matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef with onions chinese style, pho soup or shoulder of lamb in a crust.
Details and technical informations about Winery Cantine Stinca's Piedirosso Beneventano.
Discover the grape variety: Cayuga
Complex interspecific cross between white seyval (5-276 Seyve-Villard) and schuyler obtained in 1945 by Robinson Willard B. and Einset John at Cornell University in Geneva (USA). It can also be found in Canada, almost unknown in France.
Last vintages of this wine
The best vintages of Piedirosso Beneventano from Winery Cantine Stinca are 0
Informations about the Winery Cantine Stinca
The Winery Cantine Stinca 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: Ovoids (tanks)
Egg-shaped vats used for wine making and maturing that favour the natural suspension of the lees thanks to the vortex movements, which give the wine more fat and fruity aromas.
