Winery Cascina CappelleSurtí
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
Taste structure of the Surtí from the Winery Cascina Cappelle
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Surtí of Winery Cascina Cappelle in the region of Piedmont is a powerful.
Food and wine pairings with Surtí
Pairings that work perfectly with Surtí
Original food and wine pairings with Surtí
The Surtí of Winery Cascina Cappelle matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of capellini with prosciutto, shrimp in coconut milk or high savoyard chicken !.
Details and technical informations about Winery Cascina Cappelle's Surtí.
Discover the grape variety: Etraire de la Dui
Light, fruity reds with a clear colour, a pale ruby robe, supple tannins and a light palate with preserved acidity, featuring signature aromas of red fruits (cherry, raspberry) and fresh alpine spices. Listed in the official French variety catalogue, it survives in a few heritage plots in the Isère and contributes to confidential Dauphinois cuvées. French autochthonous black variety from Isère, in the Dauphiné, preserved for its heritage value.
Informations about the Winery Cascina Cappelle
The Winery Cascina Cappelle is one of of the world's greatest estates. It offers 5 wines for sale in the of Piedmont to come and discover on site or to buy online.
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
