Winery Principe di TricaseAmalfi
wine
This wine generally goes well with
The Amalfi of the Winery Principe di Tricase is in the top 0 of wines of Ramona Valley.
Details and technical informations about Winery Principe di Tricase's Amalfi.
Discover the grape variety: Mourvèdre
Mourvèdre noir is a grape variety originating from Spain. 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 medium to large bunches, and grapes of medium size. Mourvèdre noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Principe di Tricase
The Winery Principe di Tricase is one of of the world's greatest estates. It offers 11 wines for sale in the of Ramona Valley to come and discover on site or to buy online.
The wine region of Ramona Valley
The wine region of Ramona Valley is located in the region of South Coast of California of United States. Wineries and vineyards like the Domaine Woof n Rose or the Domaine Milagro Farm produce mainly wines red, white and pink. The most planted grape varieties in the region of Ramona Valley are Cabernet-Sauvignon, Cabernet franc and Zinfandel, they are then used in wines in blends or as a single variety. On the nose of Ramona Valley often reveals types of flavors of earth, red fruit or black fruit and sometimes also flavors of oak.
The wine region of California
California is the largest and most important wine region in the United States. It represents the southern two-thirds (850 miles or 1,370 kilometers) of the country's west coast. (Oregon and Washington make up the rest. ) The state also spans nearly 10 degrees of latitude.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
