Winery Il CapolavoroPrimitivo
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or lamb.
Taste structure of the Primitivo from the Winery Il Capolavoro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Primitivo of Winery Il Capolavoro in the region of Veneto is a powerful.
Wine flavors and olphactive analysis
On the nose the Primitivo of Winery Il Capolavoro in the region of Veneto often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit.
Food and wine pairings with Primitivo
Pairings that work perfectly with Primitivo
Original food and wine pairings with Primitivo
The Primitivo of Winery Il Capolavoro matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue with pickle sauce, pastasciutta (corsica) or lamb with coconut milk.
Details and technical informations about Winery Il Capolavoro's Primitivo.
Discover the grape variety: Primitivo
Powerful, sun-drenched reds with a dark robe and generous alcohol, showing aromas of stewed blackberry, stewed plum, dried fig, chocolate, gentle spice and balsamic notes. Supple tannins, indulgent finish. Star of Puglia with Primitivo di Manduria DOC, Gioia del Colle DOC and Salice Salentino. Identical to American Zinfandel and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Primitivo from Winery Il Capolavoro are 2017, 2016, 2015, 0 and 2013.
Informations about the Winery Il Capolavoro
The Winery Il Capolavoro is one of of the world's greatest estates. It offers 17 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
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.
