Winery CapocrocePulpito Nero d'Avola
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Pulpito Nero d'Avola from the Winery Capocroce
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pulpito Nero d'Avola of Winery Capocroce in the region of Sicily is a powerful.
Food and wine pairings with Pulpito Nero d'Avola
Pairings that work perfectly with Pulpito Nero d'Avola
Original food and wine pairings with Pulpito Nero d'Avola
The Pulpito Nero d'Avola of Winery Capocroce matches generally quite well with dishes of beef, pasta or lamb such as recipes of autumn leaves, the corsican soup or osso bucco of lamb.
Details and technical informations about Winery Capocroce's Pulpito Nero d'Avola.
Discover the grape variety: Nero d'Avola
Most certainly of Italian origin, more precisely from Sicily where it is very well known. It should be noted that a certain number of Italian grape varieties bear the synonym or name "calabrese", whether or not followed by an epithet, and care should be taken not to confuse them. Calabrese is also known in the United States, Italy, Bulgaria and Malta. In France, it is virtually absent from the vineyard, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Pulpito Nero d'Avola from Winery Capocroce are 2008, 0, 2009
Informations about the Winery Capocroce
The Winery Capocroce is one of of the world's greatest estates. It offers 4 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
