Winery VolpettiCapriccio d'Autore Vivace Chardonnay
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with vegetarian, appetizers and snacks or lean fish.
Taste structure of the Capriccio d'Autore Vivace Chardonnay from the Winery Volpetti
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Capriccio d'Autore Vivace Chardonnay of Winery Volpetti in the region of Lazio is a with a nice freshness.
Food and wine pairings with Capriccio d'Autore Vivace Chardonnay
Pairings that work perfectly with Capriccio d'Autore Vivace Chardonnay
Original food and wine pairings with Capriccio d'Autore Vivace Chardonnay
The Capriccio d'Autore Vivace Chardonnay of Winery Volpetti matches generally quite well with dishes of pasta, vegetarian or appetizers and snacks such as recipes of soft and inexpensive pasta gratin, broccoli and blue cheese quiche without pastry or parmesan and poppy seed tuiles (5th meeting).
Details and technical informations about Winery Volpetti's Capriccio d'Autore Vivace Chardonnay.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Winery Volpetti
The Winery Volpetti is one of of the world's great estates. It offers 29 wines for sale in the of Lazio to come and discover on site or to buy online.
The wine region of Lazio
Two-millennia Roman vineyard, predominantly white on the volcanic soils of the Castelli Romani. Frascati DOC as figurehead: fresh, accessible whites based on Malvasia and Trebbiano, notes of green apple, white flowers and almond, slightly bitter finish. Also Bellone and Grechetto. Emblematic red: Cesanese del Piglio DOCG, fleshy with notes of ripe cherry, dry herbs and spice, round tannins.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
