Winery Alessandro di CamporealeSicilian Gold Syrah
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Sicilian Gold Syrah from the Winery Alessandro di Camporeale
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sicilian Gold Syrah of Winery Alessandro di Camporeale in the region of Sicile is a powerful.
Food and wine pairings with Sicilian Gold Syrah
Pairings that work perfectly with Sicilian Gold Syrah
Original food and wine pairings with Sicilian Gold Syrah
The Sicilian Gold Syrah of Winery Alessandro di Camporeale matches generally quite well with dishes of beef, pasta or lamb such as recipes of spanish stew (cocido), pasta gratin milanese style or lamb and coconut curry, african style.
Details and technical informations about Winery Alessandro di Camporeale's Sicilian Gold Syrah.
Discover the grape variety: Pinot
Pinot noir is a grape variety that originated in France (Burgundy). 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 small bunches, and small grapes. Pinot noir can be found in many vineyards: Burgundy, Alsace, Jura, South-West, Languedoc & Roussillon, Cognac, Bordeaux, Savoie & Bugey, Loire Valley, Champagne, Armagnac, Lorraine, Beaujolais, Rhône Valley, Provence & Corsica.
Informations about the Winery Alessandro di Camporeale
The Winery Alessandro di Camporeale is one of of the world's greatest estates. It offers 13 wines for sale in the of Sicilia to come and discover on site or to buy online.
The wine region of Sicilia
The wine region of Sicilia is located in the region of Sicile of Italy. We currently count 825 estates and châteaux in the of Sicilia, producing 1804 different wines in conventional, organic and biodynamic agriculture. The wines of Sicilia go well with generally quite well with dishes .
The wine region of Sicile
Sicily is the Southernmost region of Italy, and the largest island in the Mediterranean Sea. For over 2500 years, Sicily (Sicilia in Italian) has been an important centre of Mediterranean viticulture, although the reputation and style of its wines have changed considerably over time. The island was once best known for its Sweet muscatels (see Pantelleria), and later for its fortified Marsala. Today, many of its best-known wines are Dry table wines produced under the regional designation IGT Terre Siciliane, or Sicilia DOC (see below).
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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.
