Winery Antonello CassaraAdelante Rosso
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 Adelante Rosso from the Winery Antonello Cassara
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Adelante Rosso of Winery Antonello Cassara in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Adelante Rosso
Pairings that work perfectly with Adelante Rosso
Original food and wine pairings with Adelante Rosso
The Adelante Rosso of Winery Antonello Cassara matches generally quite well with dishes of beef, pasta or lamb such as recipes of barbecued prime rib with coarse salt, spaghetti with courgettes and italian ham or lamb curry.
Details and technical informations about Winery Antonello Cassara's Adelante Rosso.
Discover the grape variety: Sangiovese
Firm, upright reds with precise acidity and angular tannins, showing aromas of sour cherry, plum, dried herbs, leather, black tea and balsamic notes. Characteristically bitter, savoury finish. Star of Chianti Classico DOCG, Brunello di Montalcino DOCG, Vino Nobile di Montepulciano DOCG and Morellino di Scansano. Italy's most planted variety, a descendant of Ciliegiolo × Calabrese di Montenuovo.
Last vintages of this wine
The best vintages of Adelante Rosso from Winery Antonello Cassara are 0
Informations about the Winery Antonello Cassara
The Winery Antonello Cassara is one of of the world's great estates. It offers 22 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
