In the glass, the Emé Campania Rosso from the pen of I Capitani offers a dense ruby red color. After the first swirl, this red wine reveals a high viscosity, which can be seen in stained glass windows at the edge of the glass. In the glass, this red wine from I Capitani reveals aromas of blackberries, mulberries, blueberries and blackcurrants, complemented by other fruity nuances. This Italian wine impresses with its elegantly dry taste. It was bottled with just 2.4 grams of residual sugar. As you would expect from a premium and single-vineyard wine, this Italian wine is naturally enchanting despite its dryness with the finest balance. Aroma does not necessarily need a lot of residual sugar. The texture of this powerful red wine is wonderfully silky on the palate. Thanks to the moderate fruit acidity, the Emé Campania Rosso flatters the palate with a pleasing sensation without lacking in juicy liveliness. On the finish, this wine from the Campania wine-growing region, which is easy to age, finally impresses with its considerable length. There are again hints of blackcurrant and blackberry.
Vinification of the I Capitani Emé Campania Rosso
This powerful red wine from Italy is made from the Aglianico, Merlot and Sangiovese grape varieties. The Emé Campania Rosso is an Old World wine in the best sense of the word, as this Italian wine exudes an extraordinary European charm that clearly underlines the success of wines from the Old World. The grapes for this red wine from Italy are harvested exclusively by hand at the time of optimum ripeness. After harvesting, the grapes are immediately taken to the press house. Here they are selected and carefully crushed. Fermentation then takes place in stainless steel tanks, small wood and large wood at controlled temperatures. At the end of fermentation, the Emé Campania Rosso is matured for a further 8 months in oak barrels.
Dining recommendations for I Capitani Emé Campania Rosso
This red wine from Italy is best enjoyed at a temperature of 15 - 18°C. It is the perfect accompaniment to roast veal liver with apples, onions and balsamic vinegar sauce, goose breast with gingery red cabbage and marjoram or braised chicken in red wine.