Winery CapineraCardinal Mino
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Cardinal Mino from the Winery Capinera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cardinal Mino of Winery Capinera in the region of Marche is a powerful with a nice freshness.
Food and wine pairings with Cardinal Mino
Pairings that work perfectly with Cardinal Mino
Original food and wine pairings with Cardinal Mino
The Cardinal Mino of Winery Capinera matches generally quite well with dishes of beef, pasta or veal such as recipes of roast pork with pineapple, cannelloni au gratin stuffed with bolognese sauce or calf's head with sauce ravigote.
Details and technical informations about Winery Capinera's Cardinal Mino.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of Cardinal Mino from Winery Capinera are 2009, 0, 2012
Informations about the Winery Capinera
The Winery Capinera is one of of the world's greatest estates. It offers 11 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: 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.
