The Winery Poggio Capponi is one of the best wineries to follow in Région inconnue.. It offers 10 wines for sale in of Unknow region to come and discover on site or to buy online.
Looking for the best Winery Poggio Capponi wines in Unknow region among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Poggio Capponi wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Poggio Capponi wines with technical and enological descriptions.
How Winery Poggio Capponi wines pair with each other generally quite well with dishes of beef, veal or poultry such as recipes of mexican beef tacos, piccata with cheese or pierogi ruskie (with cheese).
On the nose the red wine of Winery Poggio Capponi. often reveals types of flavors of strawberries, vanilla or black fruits and sometimes also flavors of non oak, oak or spices. In the mouth the red wine of Winery Poggio Capponi. is a powerful with a nice balance between acidity and tannins.
This is not a known wine region.
How Winery Poggio Capponi wines pair with each other generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of gratin of coquillettes with ham, quiche with bacon and gruyère cheese or hummus (chickpea puree).
On the nose the white wine of Winery Poggio Capponi. often reveals types of flavors of earth, tree fruit or non oak and sometimes also flavors of microbio, vegetal or oak. In the mouth the white wine of Winery Poggio Capponi. is a powerful with a nice freshness.
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
How Winery Poggio Capponi wines pair with each other generally quite well with dishes of beef, lamb or veal such as recipes of small stuffed fish from nice, grilled lamb shoulder with spices and honey or tanjia.
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
How Winery Poggio Capponi wines pair with each other generally quite well with dishes of beef, lamb or pork such as recipes of roast beef with garlic, lamb curry with coconut milk or lentils and morteau sausages.
On the nose the sweet wine of Winery Poggio Capponi. often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit.
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Planning a wine route in the of Unknow region? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Poggio Capponi.
The vermentino grape variety was widespread in Italy, Sardinia and Corsica. Today, Vermentino is grown in the regions bordering the Mediterranean, mainly in Provence (Côtes de Provence, Bellet), Corsica (Corse Calvi), Languedoc (Côtes du Roussillon, Costières de Nîmes) and the Rhône Valley (Côtes du Luberon). Because it ripens late, Vermentino requires a warm climate for its development and can only be grown in regions with good sun exposure. Conversely, cold or temperate climates do not allow it to ripen properly. Vermentino is only susceptible to powdery mildew. When vinified on its own, Vermentino produces a single-variety dry white wine that is light and full-bodied with a pale yellow color. It can also be blended with other grape varieties such as Ugni Blanc, Cinsault and Grenache, in which case its low acidity makes it light and fresh. Vermentino belongs to the grape varieties of Ajaccio, Corsica and Corbières. The aromas released by this variety are multiple. One can detect notes of fresh apple, green almond, sweet spices, hawthorn, ripe pear and fresh pineapple.
‘When I started producing wine, the wineries were all in a very bad condition,’ said Askaneli Brothers president Gocha Chkhaidze, recalling the poor state of the Georgian wine industry shortly after the country declared its independence from the Soviet Union in 1991. ‘There was inadequate sanitation, a lack of know-how and old-fashioned bottling lines. People were unable to make wine sustainably, vineyards were not sufficiently cared for, agronomists were unskilled and used to harvest the maximu ...
The prestige attached to winning at the Decanter World Wine Awards (DWWA) means that being awarded a Bronze medal for some wineries will mean huge celebrations in China, Japan, India, or Thailand. Since the competition began in 2004, I have often reminded judges on my panel about this – whether they are journalists, sommeliers, educators, Masters of Wine or Master Sommeliers. Scroll down for new tasting notes and scores on Jia Bei Lan vintages: from the Chinese wine label that won big at DWWA 20 ...
Having joined The Wine Society’s team in 1973 as promotions manager, Payne became the head buyer in 1985. He stepped down from this position in 2012, when Tim Sykes took over, but has remained on the buying team ever since. As part of his responsibilities, Payne has bought in every region throughout the years but, in recent years, focused mainly on Italy and Bordeaux. He was also instrumental in introducing wines from Eastern Europe and Greece to the portfolio. The Wine Society described Payne’s ...
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
