Winery Vigneti CampaninoRosso dei Cavalieri
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rosso dei Cavalieri from the Winery Vigneti Campanino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso dei Cavalieri of Winery Vigneti Campanino in the region of Umbria is a .
Food and wine pairings with Rosso dei Cavalieri
Pairings that work perfectly with Rosso dei Cavalieri
Original food and wine pairings with Rosso dei Cavalieri
The Rosso dei Cavalieri of Winery Vigneti Campanino matches generally quite well with dishes of beef, pasta or veal such as recipes of boeuf en daube, fried rice noodles with chicken or sauté of veal with mushrooms.
Details and technical informations about Winery Vigneti Campanino's Rosso dei Cavalieri.
Discover the grape variety: Koshu
Delicate, taut whites with a pale, slightly pinkish robe (grey-pink skin), an airy palate and fresh acidity, with subtle aromas of citrus (yuzu, grapefruit), green apple, white flowers, pear, almond and saline mineral notes. Slightly bitter, refined finish. Signature of the modern whites of Yamanashi (around Mount Fuji) and the locomotive of Japanese wine exports. Autochthonous hybrid variety (vinifera × vitis amurensis), cultivated in Japan for over a thousand years.
Last vintages of this wine
The best vintages of Rosso dei Cavalieri from Winery Vigneti Campanino are 2012, 0
Informations about the Winery Vigneti Campanino
The Winery Vigneti Campanino is one of of the world's greatest 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
"Green heart" of Italy, cradle of Sagrantino: exceptional tannic red in Sagrantino di Montefalco DOCG, dense and concentrated with notes of blackberry, candied plum, liquorice, spice and leather, powerful tannins and long ageing. Suppler Sangiovese in blends, Cabernet and Merlot in Torgiano DOCG. Orvieto whites based on Grechetto and Trebbiano, full and almondy, from dry to sweet Muffato. ~13,000 ha between Tuscany and Lazio.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
