Winery CastelvecchioMassima Felicita
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 Massima Felicita from the Winery Castelvecchio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Massima Felicita of Winery Castelvecchio in the region of Tuscany is a with a nice freshness.
Food and wine pairings with Massima Felicita
Pairings that work perfectly with Massima Felicita
Original food and wine pairings with Massima Felicita
The Massima Felicita of Winery Castelvecchio matches generally quite well with dishes of beef, lamb or veal such as recipes of monkfish (anglerfish) à la sétoise, mathieu's lamb tagine or veal paupiettes with cider.
Details and technical informations about Winery Castelvecchio's Massima Felicita.
Discover the grape variety: Ruby-cabernet
Intraspecific crossing carried out in 1936 by Doctor Harold Paul Olmo of the University of California in Davis (United States) between the carignan and the cabernet-sauvignon. The first plantings were made in 1948 in the United States (California). Today, it is less and less multiplied, but it can still be found in South Africa, Australia, Argentina, Chile, Uruguay, Yugoslavia, the United States, etc. In France, it is almost unknown.
Last vintages of this wine
The best vintages of Massima Felicita from Winery Castelvecchio are 2016, 0
Informations about the Winery Castelvecchio
The Winery Castelvecchio is one of of the world's greatest estates. It offers 12 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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
