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 Sicile 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 caramelized beef with onions, baked lasagna or ramadan berber soup (harira).
Details and technical informations about Winery Ampelon's Sciaracauda Nerello Mascalese.
Discover the grape variety: Nerello mascalese
A very old grape variety grown in Italy, more precisely in the north of Sicily on the slopes of Mount Etna and in Sardinia. Its origin would be Greek because it was reported in Greece in the 7th century B.C. It is the result of a natural intraspecific crossing between sangiovese or nielluccio and mantonico bianco. It should not be confused with nerello capuccio and pignatello nero. It should be noted that Nerello mascalese seems to be a grape variety adapted to altitude, as is the case in Sicily where it is planted at a rate of 6,000 and 9,000 vines per hectare. It is practically unknown in other wine-producing countries, which is certainly due to its late ripening.
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 Sicile to come and discover on site or to buy online.
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: Cellar
A place for storing and ageing wines in bottles. This term designates both the cellar of a private individual and that of a restaurant. It is also a store dedicated to the retail sale of wine.
