Winery CapezzanaGhiaie Della Furba
Red wine
This wine is a blend of 2 varietals which are the Cabernet-Sauvignon and the Merlot.
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 Ghiaie Della Furba from the Winery Capezzana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ghiaie Della Furba of Winery Capezzana in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Ghiaie Della Furba of Winery Capezzana in the region of Tuscany often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Ghiaie Della Furba
Pairings that work perfectly with Ghiaie Della Furba
Original food and wine pairings with Ghiaie Della Furba
The Ghiaie Della Furba of Winery Capezzana matches generally quite well with dishes of beef, lamb or veal such as recipes of beef bourguignon in the oven of nanou, lamb with coconut milk or veal shoulder with cream and tarragon.
Details and technical informations about Winery Capezzana's Ghiaie Della Furba.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Ghiaie Della Furba from Winery Capezzana are 2004, 2001, 1999, 2016 and 2009.
Informations about the Winery Capezzana
The Winery Capezzana is one of of the world's greatest estates. It offers 17 wines for sale in the of Carmignano to come and discover on site or to buy online.
The wine region of Carmignano
Historic Tuscan DOCG northwest of Florence (Prato), pioneer of Sangiovese-Cabernet blends since the 18th century (cuttings from Château Lafite), first DOC allowed to include Cabernet (1975), DOCG since 1990. Sangiovese as the signature red (≥50%) blended with Cabernet Sauvignon and Franc (10–20%): elegant and structured with cherry, plum, blackcurrant, violet, herbs and spice, refined tannins and superb ageing potential — the original Super Tuscan.
The wine region of Tuscany
Kingdom of Sangiovese: upright reds with cherry, plum, dried herbs and leather, lively acidity and firm tannins. Fleshy, food-friendly Chianti Classico DOCG, deep long-ageing Brunello di Montalcino (spice, tobacco, ripe black fruit), elegant Vino Nobile di Montepulciano. On the coast, Bolgheri crafts the opulent Cabernet- and Merlot-based 'Super Tuscans'. Some fresh white Vernaccia.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
