Winery Zanetti Protonotari CampiNero di Villa I Raggi
Red wine
This wine generally goes well with pork, poultry or beef.
Food and wine pairings with Nero di Villa I Raggi
Pairings that work perfectly with Nero di Villa I Raggi
Original food and wine pairings with Nero di Villa I Raggi
The Nero di Villa I Raggi of Winery Zanetti Protonotari Campi matches generally quite well with dishes of beef, veal or pork such as recipes of cicadas at the chib, veal head with vinaigrette or quiche with mixed vegetables.
Details and technical informations about Winery Zanetti Protonotari Campi's Nero di Villa I Raggi.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Informations about the Winery Zanetti Protonotari Campi
The Winery Zanetti Protonotari Campi is one of of the world's greatest estates. It offers 7 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
