Winery Cantine Capecci - Luce e Luna Bianco

Winery Cantine CapecciLuce e Luna Bianco

Wine of Italy White wine of Marche of Italy
The Luce e Luna Bianco of Winery Cantine Capecci is a white wine from the region of Marche.
This wine generally goes well with

Details and technical informations about Winery Cantine Capecci's Luce e Luna Bianco.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Fetească regală

Lively, aromatic whites to drink young, with a pale golden robe and an airy palate, with signature aromas of citrus (lemon, grapefruit), white flowers (acacia), green apple and fresh herbal notes. Also as sparkling and sweet wines. One of the most planted varieties in Romania, producing accessible dry and medium-dry wines across all regions. Romanian white variety obtained in 1920 at Daneș (fetească albă × grasă de Cotnari).

Informations about the Winery Cantine Capecci

The winery offers 32 different wines.
Its wines get an average rating of 3.8.
It is in the top 20 of the best estates in the region
It is located in Marches

The Winery Cantine Capecci is one of of the world's great estates. It offers 30 wines for sale in the of Marche to come and discover on site or to buy online.

Top wine Marche
In the top 150000 of of Italy wines
In the top 3000 of of Marche wines
In the top 250000 of white wines
In the top 850000 wines of the world

The wine region of Marche

Italian star of Verdicchio: exceptional age-worthy whites, straight and mineral with signature notes of green almond, lemon, green apple, dry herbs and a slightly bitter finish. Two DOCGs: Castelli di Jesi (coastal, airy) and Matelica (inland, more concentrated). Mediterranean reds: fleshy Montepulciano in Rosso Conero near Ancona, supple Sangiovese. Also fresh Pecorino and Passerina.

The word of the wine: Yeast

Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.

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