Winery ViteadovestKapo Rosso
Red wine
This wine is a blend of 2 varietals which are the Nerello mascalese and the Nero d'Avola.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Kapo Rosso from the Winery Viteadovest
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kapo Rosso of Winery Viteadovest in the region of Sicily is a powerful.
Food and wine pairings with Kapo Rosso
Pairings that work perfectly with Kapo Rosso
Original food and wine pairings with Kapo Rosso
The Kapo Rosso of Winery Viteadovest matches generally quite well with dishes of beef, pasta or lamb such as recipes of sloth pork loin, pasta with crispy parma ham or moroccan lamb stew.
Details and technical informations about Winery Viteadovest's Kapo Rosso.
Discover the grape variety: Nerello mascalese
Elegant, taut reds with a pale ruby colour (often compared to Pinot Noir and Nebbiolo), fine tannins and high acidity, on aromas of red cherry, raspberry, Mediterranean herbs, dried flowers, spices, graphite and volcanic mineral notes. Fine ageing potential. The absolute star of Etna Rosso DOC, thriving on the black lava flows of the north and east contrade. Also in Faro DOC. Native Sicilian high-altitude grape.
Last vintages of this wine
The best vintages of Kapo Rosso from Winery Viteadovest are 0
Informations about the Winery Viteadovest
The Winery Viteadovest is one of of the world's greatest estates. It offers 9 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
