
Winery Vigneti CampaninoBianco Campanino
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Bianco Campanino from the Winery Vigneti Campanino
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bianco Campanino of Winery Vigneti Campanino in the region of Umbria is a with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Bianco Campanino
Pairings that work perfectly with Bianco Campanino
Original food and wine pairings with Bianco Campanino
The Bianco Campanino of Winery Vigneti Campanino matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of eggplant and zucchini lasagna, tuna, pepper and tomato quiche or ktipiti (greece).
Details and technical informations about Winery Vigneti Campanino's Bianco Campanino.
Discover the grape variety: Muscat Valvin
Interspecific crossing between the muscat du moulin or 299-35 Couderc (Pédro Ximénès x 603 Couderc (carignan noir x vitis rupestris) and the muscat ottonel obtained in 1962 by Bruce Reisch and Thomas Henick-Kling at the Experimental Station of the Cornell University - Geneva - New York (United States) Apart from this country, it is almost unknown in other wine-producing countries.
Last vintages of this wine
The best vintages of Bianco Campanino from Winery Vigneti Campanino are 0
Informations about the Winery Vigneti Campanino
The Winery Vigneti Campanino is one of of the world's great estates. It offers 21 wines for sale in the of Umbria to come and discover on site or to buy online.
The wine region of Umbria
Umbria, in CentralItaly, is a region of lush hills, hilltop villages and iconic historic towns. The latter are exemplified by Orvieto and Assisi. At the very heart of the Italian peninsula, it is surrounded by Tuscany, Marche and Lazio. It is in fact the only Italian region without a coastline or international border.
The word of the wine: Organoleptic
Elements, such as flavours and tactile sensations, that can stimulate a sensory receptor.














