Winery AmpelonSciaracauda Nerello Mascalese
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 Sciaracauda Nerello Mascalese from the Winery Ampelon
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sciaracauda Nerello Mascalese of Winery Ampelon in the region of Sicily is a powerful.
Food and wine pairings with Sciaracauda Nerello Mascalese
Pairings that work perfectly with Sciaracauda Nerello Mascalese
Original food and wine pairings with Sciaracauda Nerello Mascalese
The Sciaracauda Nerello Mascalese of Winery Ampelon matches generally quite well with dishes of beef, pasta or lamb such as recipes of navarin of lamb, pasta with asparagus and chicken or mouse of lamb with honey and thyme.
Details and technical informations about Winery Ampelon's Sciaracauda Nerello Mascalese.
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.
Informations about the Winery Ampelon
The Winery Ampelon is one of of the world's greatest estates. It offers 6 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: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
