Winery TranquilliGreco del Beneventano
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Greco del Beneventano from the Winery Tranquilli
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Greco del Beneventano of Winery Tranquilli in the region of Campania is a powerful.
Food and wine pairings with Greco del Beneventano
Pairings that work perfectly with Greco del Beneventano
Original food and wine pairings with Greco del Beneventano
The Greco del Beneventano of Winery Tranquilli matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of cuttlefish rust from my grandmother in sète, ham and comté quiche or bacon dates.
Details and technical informations about Winery Tranquilli's Greco del Beneventano.
Discover the grape variety: Cabernet-Carbon
An interspecific cross between Cabernet Sauvignon and Bronner made in 1983 by Norbert Becker of the Freiburg Research Institute in Germany. It can be found in Germany, the Netherlands, Belgium, Switzerland, Italy, Romania, ... little known in France.
Informations about the Winery Tranquilli
The Winery Tranquilli is one of of the world's greatest estates. It offers 15 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
