Winery Cantine LizzanoLicupi Malvasia
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 Licupi Malvasia from the Winery Cantine Lizzano
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Licupi Malvasia of Winery Cantine Lizzano in the region of Puglia is a powerful.
Food and wine pairings with Licupi Malvasia
Pairings that work perfectly with Licupi Malvasia
Original food and wine pairings with Licupi Malvasia
The Licupi Malvasia of Winery Cantine Lizzano matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of brasucade of mussels from languedoc, goat cheese and bacon quiche or preparation of the olives (black olives in brine).
Details and technical informations about Winery Cantine Lizzano's Licupi Malvasia.
Discover the grape variety: Dan ben Hannah
A cross between the black mikveh (Hamburg muscatel x black balouti) and the Alphonse Lavallée obtained in 1951 and in Israel by Netanel Hochberg. Dan ben Hannah or black emperor - not to be confused with emperor - is mainly grown in South Africa.
Informations about the Winery Cantine Lizzano
The Winery Cantine Lizzano is one of of the world's great estates. It offers 47 wines for sale in the of Salento to come and discover on site or to buy online.
The wine region of Salento
Heel of the Italian boot, sunny and generous vineyard. Fleshy reds: signature Negroamaro ("black-bitter") deep and sturdy, notes of black cherry, plum, spices and a characteristic bitter finish, star in Salice Salentino DOC. Opulent jammy Primitivo di Manduria (= Zinfandel) with notes of black fruits, chocolate and raisin. Supple Malvasia Nera.
The wine region of Puglia
Heel of the boot, 80% red vineyard, sunny and generous. Fleshy, jammy Primitivo (= Zinfandel) with notes of black cherry, plum, chocolate and spices, powerful alcohol and melted tannins, a star in Primitivo di Manduria. Deep, structured Negroamaro (black-bitter) with a bitter finish in Salice Salentino. Structured Nero di Troia, spicy Susumaniello.
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.
