Winery AmaranoLucinda Coda di Volpe
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Lucinda Coda di Volpe from the Winery Amarano
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lucinda Coda di Volpe of Winery Amarano in the region of Campania is a powerful.
Food and wine pairings with Lucinda Coda di Volpe
Pairings that work perfectly with Lucinda Coda di Volpe
Original food and wine pairings with Lucinda Coda di Volpe
The Lucinda Coda di Volpe of Winery Amarano matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of pasta with shrimp, ham and comté quiche or sweet potato chips.
Details and technical informations about Winery Amarano's Lucinda Coda di Volpe.
Discover the grape variety: Muscaris
An interspecific cross between Solaris and Muscat à petits grains blancs, obtained in Freiburg (Germany) in 1987 by Norbert Becker. It has the particularity of having only one gene for resistance to mildew and powdery mildew. Muscaris can be found in Germany, the Netherlands, Italy and France.
Last vintages of this wine
The best vintages of Lucinda Coda di Volpe from Winery Amarano are 2017, 0
Informations about the Winery Amarano
The Winery Amarano is one of of the world's greatest estates. It offers 6 wines for sale in the of Campania to come and discover on site or to buy online.
The wine region of Campania
Campania is a region that forms the "tibia" of the boot of Italy, and whose largest city is Naples. Its name comes from Campania felix, a Latin phrase meaning roughly "happy land". The region has strong historical links with wine and vineyards, dating back to the 12th century BC, and is one of the oldest wine regions in Italy. The considerable influence of ancient empires, including the Greeks, Romans and Byzantines, means that some of the varieties in this region are linked to historical legends.
The word of the wine: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
