Domaine CapicorsineNiellucciu
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Niellucciu from the Domaine Capicorsine
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Niellucciu of Domaine Capicorsine in the region of Bordeaux is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Niellucciu
Pairings that work perfectly with Niellucciu
Original food and wine pairings with Niellucciu
The Niellucciu of Domaine Capicorsine matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of picadillo, veal tagine with preserved lemons and saffron or rabbit and mushroom gibelotte.
Details and technical informations about Domaine Capicorsine's Niellucciu.
Discover the grape variety: Arvine
Arvine blanc is a grape variety that originated in Switzerland. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of vine is characterized by small bunches, and grapes of small size. The white Arvine can be found cultivated in these vineyards: Savoie & Bugey, Rhône valley, Languedoc & Roussillon, South-West.
Informations about the Domaine Capicorsine
The Domaine Capicorsine is one of of the world's greatest estates. It offers 4 wines for sale in the of Bordeaux to come and discover on site or to buy online.
The wine region of Bordeaux
Bordeaux, in southwestern France, is one of the most famous, prestigious and prolific wine regions in the world. The majority of Bordeaux wines (nearly 90% of the production Volume) are the Dry, medium and Full-bodied red Bordeaux blends for which it is famous. The finest (and most expensive) are the wines of the great châteaux of Haut-Médoc and the right bank appellations of Saint-Émilion and Pomerol. The former focuses (at the highest level) on Cabernet Sauvignon, the latter on Merlot.
News related to this wine
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The word of the wine: Destemming
Operation consisting in eliminating the vegetal part of the bunch supporting the berries, its maceration with the must giving a herbaceous taste to the wine.
