Winery CapoStellbe Sagittarius
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Wine flavors and olphactive analysis
On the nose the Stellbe Sagittarius of Winery Capo in the region of Istra often reveals types of flavors of citrus fruit.
Food and wine pairings with Stellbe Sagittarius
Pairings that work perfectly with Stellbe Sagittarius
Original food and wine pairings with Stellbe Sagittarius
The Stellbe Sagittarius of Winery Capo matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of pasta with tuna, garlic and lemon cream, soupions à la provençale or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Capo's Stellbe Sagittarius.
Discover the grape variety: Diolinoir
Intraspecific cross between robin noir and pinot noir obtained in 1970 by André Jacquinet of the Swiss Federal Research Station Agroscope Changins-Wadenswil (Switzerland).
Last vintages of this wine
The best vintages of Stellbe Sagittarius from Winery Capo are 0, 2010
Informations about the Winery Capo
The Winery Capo is one of of the world's greatest estates. It offers 11 wines for sale in the of Istra to come and discover on site or to buy online.
The wine region of Istra
The wine region of Istra of Croatia. Wineries and vineyards like the Domaine Meneghetti or the Domaine Medea produce mainly wines white, red and sweet. The most planted grape varieties in the region of Istra are Terrano, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Istra often reveals types of flavors of pineapple, quince or hay and sometimes also flavors of grass, honeysuckle or truffle.
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.
