Winery Cantine CapecciFides Roberto Capecci
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Fides Roberto Capecci from the Winery Cantine Capecci
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fides Roberto Capecci of Winery Cantine Capecci in the region of Marche is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Fides Roberto Capecci
Pairings that work perfectly with Fides Roberto Capecci
Original food and wine pairings with Fides Roberto Capecci
The Fides Roberto Capecci of Winery Cantine Capecci matches generally quite well with dishes of beef, pasta or veal such as recipes of tournedos rossini with port sauce, pasta with pistou or moroccan style veal brochette.
Details and technical informations about Winery Cantine Capecci's Fides Roberto Capecci.
Discover the grape variety: Crescent
A direct-producer hybrid of American origin resulting from an interspecific cross between Saint Pepin and Elmer Swenson 6-8-25 (vitis riparia X Hamburg muscatel) obtained in 1988 by Peter Hemstad and James Luby at the University of Minnesota Research Center (United States). It can also be found in Canada, Ukraine, Russia, etc. and is virtually unknown in France.
Last vintages of this wine
The best vintages of Fides Roberto Capecci from Winery Cantine Capecci are 2017, 0
Informations about the Winery Cantine Capecci
The Winery Cantine Capecci is one of of the world's greatest estates. It offers 30 wines for sale in the of Marche to come and discover on site or to buy online.
The wine region of Marche
Marche (or Le Marche; pronounced Mar-kay) is a region in eastern CentralItaly. It is most associated with white wines made from Trebbiano and Verdicchio grapes. Marche occupies a roughly triangular area. Its longer sides are formed by the Apennine Mountains to the west and the Adriatic Sea to the east.
The word of the wine: Licking
Operation consisting in sanitizing a barrel by introducing a wick of ignited sulphur which produces a release of sulphurous gas.
