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Wines

I vini, Tenuta Montelaura

 

Aglianico Irpinia Campania is also and above all a land of great wines. The vine, brought by the Greeks in Italy, was in Campania, the land of his election and was for the Romans what is now the Bordeaux region in France. The excavations of Pompeii and Herculaneum testify to the dominant role that the territory of Campania has played in the development and spread of the "wine culture" in Italy. In this sense, Campania has been one of the oldest centers of settlement, cultivation and propagation of the vine. Therefore the regional wine production has as its foundation native vines: Aglianico, Fiano, Greco, Coda di Volpe, Piedirosso, Asprinio and Falanghina.

Vini DOGC Avellino, Campania

 

 

The stronger province of Campania is in terms ampelographic that of Avellino, the only one to include three DOCG from Lazio to Sicily: Taurasi, Fiano di Avellino and Greco di Tufo.

 

 

 

Taurasi

Taurasi is produced from Aglianico grapes, at least 85%, with an aging of at least 36 months with 12 in barrel. Taurasi Riserva however, is aged at least 48 months, including 18 in barrel. Its alcohol content must not be less than 12.5 °. The color of this wine takes on intense shades of garnet and the scent is large, persistent, rich with notes of red fruit jam, spice and animals.

Structured and with good taste-smell, is a dry wine and hot, with good roundness, well balanced with the tannins pretty strong feeling. This wine goes perfectly with grilled meats, roasts, game and venison, wild boar and cheeses.

 

Fiano di Avellino

Fiano di Avellino is one of the best wines of Campania and one of the best white wines of Italy produced from the vine, which over time take greatness and softness, and simultaneously blunt some notes a bit immature 'aggressive. Is a wine of straw color, with intense and fruity. The pleasant sensation of freshness and flavor well balanced by soft skills, make good served with spaghetti with anchovies, fish, soups, marinated, baked fish, pizza and calzones.

Some manufacturers are experimenting with products made from dried grapes and late vintages, in some cases even with grapes affected by "noble rot" (botrytis cinerea), of great interest but still poorly understood.

Fresh and sparkling wines are pleasant, obtained by the method Fiano Martinotti, pleasant to the aperitif or alongside simple preparations of fish.

 

The Greco di Tufo

The Greco di Tufo is another of those wines from Campania that "if the play on a par" with the best white wines of Italy, so it is a wine to be great expectations. If tasted young, you can exploit in pairing with raw seafood, baked fish, pasta sauce seasoned with vegetables, squid ink spaghetti with seafood and preparations based on vegetables taste like eggplant and turnip greens. When the wine is more mature, with more pronounced flavor and scent and rich in personality, can be combined with fish sauce, grilled mackerel and, more generally, by preparing the most elaborate ever made of fragrant seafood.

Even the sparkling from this grape, with the Martinotti method is interesting, pleasant and fragrant, with excellent aperitif.

 

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