Winery AndreroRosso di Stelle
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 mainly marked by the residual sugar.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Rosso di Stelle from the Winery Andrero
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso di Stelle of Winery Andrero in the region of Sicily is a powerful mainly marked by the residual sugar.
Food and wine pairings with Rosso di Stelle
Pairings that work perfectly with Rosso di Stelle
Original food and wine pairings with Rosso di Stelle
The Rosso di Stelle of Winery Andrero matches generally quite well with dishes of beef, pasta or lamb such as recipes of chinese fondue, pasta gratin with courgettes and ham or lamb chops à la champvallon.
Details and technical informations about Winery Andrero's Rosso di Stelle.
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.
Last vintages of this wine
The best vintages of Rosso di Stelle from Winery Andrero are 2015, 0
Informations about the Winery Andrero
The Winery Andrero is one of of the world's great estates. It offers 28 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
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).
The word of the wine: Vinosity
When tasting a red wine, a pleasant sensation on the palate with a fruity and sappy character in harmony with a caressing and persistent presence of tannins.
