Winery Cantine CapitaniViognier
White wine
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 Viognier from the Winery Cantine Capitani
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Viognier of Winery Cantine Capitani in the region of Lazio is a with a nice freshness.
Food and wine pairings with Viognier
Pairings that work perfectly with Viognier
Original food and wine pairings with Viognier
The Viognier of Winery Cantine Capitani matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of spaghetti neapolitan style, quiche without pastry or stuffed sea almonds with cream cheese.
Details and technical informations about Winery Cantine Capitani's Viognier.
Discover the grape variety: Viognier
Opulent, heady whites, rich and silky, with intense aromas of apricot, yellow peach, mango, violet, honeysuckle and musky, honeyed notes. Discreet acidity, creamy finish. Star of Condrieu AOC and Château-Grillet AOC, co-vinified in Côte-Rôtie with Syrah (up to 20%). Widely exported to California (Central Coast), Australia (Eden Valley) and Languedoc. A Rhône variety.
Last vintages of this wine
The best vintages of Viognier from Winery Cantine Capitani are 0
Informations about the Winery Cantine Capitani
The Winery Cantine Capitani is one of of the world's greatest estates. It offers 11 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Two-millennia Roman vineyard, predominantly white on the volcanic soils of the Castelli Romani. Frascati DOC as figurehead: fresh, accessible whites based on Malvasia and Trebbiano, notes of green apple, white flowers and almond, slightly bitter finish. Also Bellone and Grechetto. Emblematic red: Cesanese del Piglio DOCG, fleshy with notes of ripe cherry, dry herbs and spice, round tannins.
The word of the wine: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
