Winery AssuliFurioso Perricone
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Furioso Perricone from the Winery Assuli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Furioso Perricone of Winery Assuli in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Furioso Perricone
Pairings that work perfectly with Furioso Perricone
Original food and wine pairings with Furioso Perricone
The Furioso Perricone of Winery Assuli matches generally quite well with dishes of beef, pasta or lamb such as recipes of homemade beef stew, flammekueche with munster cheese or lamb parmentine with eggplant and spices.
Details and technical informations about Winery Assuli's Furioso Perricone.
Discover the grape variety: Triomphe d'Alsace
An interspecific cross between the 101-14 Millardet and Grasset (Vitis Riparia x Vitis Rupestris) and the knipperlé, obtained by Eugène Kuhlmann around 1911 and marketed from 1921. It can still be found in England, the United States, Canada, the Netherlands and Belgium. It should be noted that there is a grape variety of American origin, fortunately white, bearing the name of triumph (concord x chasselas musqué).
Last vintages of this wine
The best vintages of Furioso Perricone from Winery Assuli are 2015, 0, 2016
Informations about the Winery Assuli
The Winery Assuli is one of of the world's greatest estates. It offers 14 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
