Winery CaprarecciaLibicocco Rosso
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Libicocco Rosso from the Winery Caprareccia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Libicocco Rosso of Winery Caprareccia in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Libicocco Rosso
Pairings that work perfectly with Libicocco Rosso
Original food and wine pairings with Libicocco Rosso
The Libicocco Rosso of Winery Caprareccia matches generally quite well with dishes of beef, lamb or veal such as recipes of roast beef casserole, lamb tagine with olives and honey or fillet of beef with morels.
Details and technical informations about Winery Caprareccia's Libicocco Rosso.
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 Libicocco Rosso from Winery Caprareccia are 2017, 0, 2016, 2013
Informations about the Winery Caprareccia
The Winery Caprareccia is one of of the world's greatest estates. It offers 11 wines for sale in the of Tuscany to come and discover on site or to buy online.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
