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 simple baked roast beef, ghormeh sabzi (iranian herbed lamb stew) or capon stuffed with morels.
Details and technical informations about Winery Castelvecchio's Massima Felicita.
Discover the grape variety: Saint Pépin
Direct producer hybrid resulting from an interspecific cross between 114 E.S. (78 Minnesota x rosette or 1000 Seibel) and white seyval or 5-276 Seyve-Villard) obtained in 1971 in Osceala (United States Wisconsin) by Elmer Swenson (1913-2004). It can be found in North America, Midwest region, in Canada (Quebec, ...), in Eastern countries such as Russia, ... 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: Courgée
Name of the fruiting branch left after pruning and which is then arched along the trellis in the Jura (in the Mâconnais, it is called the tail).
