Winery Tenuta Di Costanzo - Chantal Rosè

Winery Tenuta Di CostanzoChantal Rosè

The Chantal Rosè of Winery Tenuta Di Costanzo is a wine from the region of Campania.
This wine generally goes well with
The Chantal Rosè of the Winery Tenuta Di Costanzo is in the top 0 of wines of Campania.

Details and technical informations about Winery Tenuta Di Costanzo's Chantal Rosè.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

Discover the grape variety: Vidiano

A very old grape variety grown in Greece, mostly at high altitudes, it is believed to have originated on the island of Crete. It can also be found in the United States, but is practically unknown in France. According to A.D.N. analyses, it is related to Thrapsthiri and Vilana.

Informations about the Winery Tenuta Di Costanzo

The winery offers 23 different wines.
Its wines get an average rating of 3.5.
It is in the top 15 of the best estates in the region
It is located in Campanie
Find the Winery Tenuta Di Costanzo on Facebook

The Winery Tenuta Di Costanzo is one of of the world's great estates. It offers 18 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 150000 of 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: Chaptalization

The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.

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