Winery Antico S. GiorgioVino Alla Mandorla
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 Vino Alla Mandorla from the Winery Antico S. Giorgio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vino Alla Mandorla of Winery Antico S. Giorgio in the region of Sicily is a powerful.
Food and wine pairings with Vino Alla Mandorla
Pairings that work perfectly with Vino Alla Mandorla
Original food and wine pairings with Vino Alla Mandorla
The Vino Alla Mandorla of Winery Antico S. Giorgio matches generally quite well with dishes of beef, pasta or lamb such as recipes of mexican beef tacos, eggplant lasagna or couscous without couscous maker.
Details and technical informations about Winery Antico S. Giorgio's Vino Alla Mandorla.
Discover the grape variety: Nero d'Avola
Full-bodied, warm reds with deep colour and generous alcohol, with aromas of blackberry, black cherry jam, plum, liquorice, chocolate and Mediterranean spice. Ripe tannins and a broad, sunny finish. The star of Sicily (Nero d'Avola Sicilia DOC, Cerasuolo di Vittoria DOCG blended with Frappato, Eloro DOC). Native Sicilian variety, also called Calabrese, the most planted on the island.
Last vintages of this wine
The best vintages of Vino Alla Mandorla from Winery Antico S. Giorgio are 2005, 0
Informations about the Winery Antico S. Giorgio
The Winery Antico S. Giorgio is one of of the world's greatest estates. It offers 1 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: Light (taste of)
Taste close to oxidation, characteristic of champagnes altered by prolonged exposure to light.
