Winery LamorescaNerocapitano
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Nerocapitano from the Winery Lamoresca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nerocapitano of Winery Lamoresca in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Nerocapitano of Winery Lamoresca in the region of Sicily often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with Nerocapitano
Pairings that work perfectly with Nerocapitano
Original food and wine pairings with Nerocapitano
The Nerocapitano of Winery Lamoresca matches generally quite well with dishes of beef, pasta or lamb such as recipes of celine's version of moussaka (5th meeting), pasta with puttanesca sauce or seven o'clock leg of lamb.
Details and technical informations about Winery Lamoresca's Nerocapitano.
Discover the grape variety: Epinou
A very old wine grape variety from the Auvergne vineyards. Today, it is practically no longer multiplied.
Last vintages of this wine
The best vintages of Nerocapitano from Winery Lamoresca are 2010, 2011, 2014, 2008 and 2019.
Informations about the Winery Lamoresca
The Winery Lamoresca is one of of the world's greatest estates. It offers 6 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
