Winery CapalbioPoggio de Lepri Sangiovese
Red wine
In the mouth this red wine is a .
This wine generally goes well with poultry, beef or veal.
Taste structure of the Poggio de Lepri Sangiovese from the Winery Capalbio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Poggio de Lepri Sangiovese of Winery Capalbio in the region of Tuscany is a .
Food and wine pairings with Poggio de Lepri Sangiovese
Pairings that work perfectly with Poggio de Lepri Sangiovese
Original food and wine pairings with Poggio de Lepri Sangiovese
The Poggio de Lepri Sangiovese of Winery Capalbio matches generally quite well with dishes of beef, lamb or veal such as recipes of boeuf lôc lac (cambodia), shoulder of lamb stuffed with cognac or beef tournedos with boursin.
Details and technical informations about Winery Capalbio's Poggio de Lepri Sangiovese.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Poggio de Lepri Sangiovese from Winery Capalbio are 0
Informations about the Winery Capalbio
The Winery Capalbio is one of of the world's greatest estates. It offers 17 wines for sale in the of Capelbio to come and discover on site or to buy online.
The wine region of Capelbio
The wine region of Capelbio is located in the region of Toscane of Italy. Wineries and vineyards like the Domaine Capalbio or the Domaine Capalbio produce mainly wines red. The most planted grape varieties in the region of Capelbio are Sangiovese, they are then used in wines in blends or as a single variety. On the nose of Capelbio often reveals types of flavors of red fruit.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
