Winery TempereDioniso Aglianico
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 Dioniso Aglianico from the Winery Tempere
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Dioniso Aglianico of Winery Tempere in the region of Campania is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Dioniso Aglianico
Pairings that work perfectly with Dioniso Aglianico
Original food and wine pairings with Dioniso Aglianico
The Dioniso Aglianico of Winery Tempere matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef lark, the corsican soup or tajine of merguez and potatoes.
Details and technical informations about Winery Tempere's Dioniso 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 Dioniso Aglianico from Winery Tempere are 2008, 0, 2009, 2012 and 2013.
Informations about the Winery Tempere
The Winery Tempere is one of of the world's greatest estates. It offers 4 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
