Winery ArfòCala Paru 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 Cala Paru Rosso from the Winery Arfò
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cala Paru Rosso of Winery Arfò in the region of Sicily is a powerful.
Food and wine pairings with Cala Paru Rosso
Pairings that work perfectly with Cala Paru Rosso
Original food and wine pairings with Cala Paru Rosso
The Cala Paru Rosso of Winery Arfò matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast beef with garlic, soft and inexpensive pasta gratin or lamb marinated in white wine.
Details and technical informations about Winery Arfò's Cala Paru Rosso.
Discover the grape variety: Saint Macaire
An ancient Bordeaux grape variety that was once grown in the Gironde marshes. It is related to the Manseng Noir. Today, Saint Macaire is no longer present in the vineyard and is therefore in the process of disappearing. It is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Cala Paru Rosso from Winery Arfò are 2017, 0
Informations about the Winery Arfò
The Winery Arfò is one of of the world's greatest estates. It offers 11 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
