Winery Torre QuartoCapriccio
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Capriccio from the Winery Torre Quarto
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Capriccio of Winery Torre Quarto in the region of Puglia is a powerful.
Food and wine pairings with Capriccio
Pairings that work perfectly with Capriccio
Original food and wine pairings with Capriccio
The Capriccio of Winery Torre Quarto matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of pageot, quiche without eggs or lightweight microwave chips.
Details and technical informations about Winery Torre Quarto's Capriccio.
Discover the grape variety: Subéreux
An interspecific cross made by Albert Seibel (1844-1936) between 4595 Seibel and 4199 Seibel. Little cultivated, it was used as a progenitor in obtaining direct producer hybrids known as Villard blanc, Villard noir, Vignoles, ... .
Last vintages of this wine
The best vintages of Capriccio from Winery Torre Quarto are 0
Informations about the Winery Torre Quarto
The Winery Torre Quarto is one of of the world's great estates. It offers 33 wines for sale in the of Puglia to come and discover on site or to buy online.
The wine region of Puglia
Puglia (Apulia to many English speakers) is a Long, slender wine region in the extreme Southeast corner of Italy's "boot". To use the shoe analogy often used to illustrate the shape of Italy, Apulia extends from the tip of the heel to the mid-calf, where the spur of the Gargano Peninsula juts out into the Adriatic Sea. The heel (the Salento peninsula) occupies the southern half of the region and is of great importance for the identity of Puglia. Not only are there cultural and geographical differences from Northern Puglia, but the wines are also different.
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
