Winery AntinoriCapsula Viola
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot blanc.
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Capsula Viola from the Winery Antinori
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Capsula Viola of Winery Antinori in the region of Tuscany is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Capsula Viola of Winery Antinori in the region of Tuscany often reveals types of flavors of oak, citrus fruit or tropical fruit.
Food and wine pairings with Capsula Viola
Pairings that work perfectly with Capsula Viola
Original food and wine pairings with Capsula Viola
The Capsula Viola of Winery Antinori matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of lasagne simplissimo, quiche with bacon and gruyère cheese or fresh vegetable dips and their sauces for the aperitif.
Details and technical informations about Winery Antinori's Capsula Viola.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Capsula Viola from Winery Antinori are 2008, 2011, 2010, 2012 and 2014.
Informations about the Winery Antinori
The Winery Antinori is one of of the world's great estates. It offers 99 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
