Winery AugustaliContrasto del 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 Contrasto del Rosso from the Winery Augustali
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Contrasto del Rosso of Winery Augustali in the region of Sicily is a powerful.
Food and wine pairings with Contrasto del Rosso
Pairings that work perfectly with Contrasto del Rosso
Original food and wine pairings with Contrasto del Rosso
The Contrasto del Rosso of Winery Augustali matches generally quite well with dishes of beef, pasta or lamb such as recipes of adapted vietnamese fondue, lasagna calabrese or shoulder of lamb with a spoon.
Details and technical informations about Winery Augustali's Contrasto del Rosso.
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 Contrasto del Rosso from Winery Augustali are 0, 2012
Informations about the Winery Augustali
The Winery Augustali is one of of the world's greatest estates. It offers 8 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
