Winery AvideBarocco Chiesa di San Giorgio
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 Barocco Chiesa di San Giorgio from the Winery Avide
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Barocco Chiesa di San Giorgio of Winery Avide in the region of Sicily is a powerful.
Food and wine pairings with Barocco Chiesa di San Giorgio
Pairings that work perfectly with Barocco Chiesa di San Giorgio
Original food and wine pairings with Barocco Chiesa di San Giorgio
The Barocco Chiesa di San Giorgio of Winery Avide matches generally quite well with dishes of beef, pasta or lamb such as recipes of pasticcio (greece), pasta with eggplant or steamed lamb shoulder with cumin and coriander.
Details and technical informations about Winery Avide's Barocco Chiesa di San Giorgio.
Discover the grape variety: Periquita
This variety is widely cultivated in Portugal, and is also found in Spain and Argentina. It is virtually unknown in France.
Last vintages of this wine
The best vintages of Barocco Chiesa di San Giorgio from Winery Avide are 2012, 2010, 0, 2011 and 2014.
Informations about the Winery Avide
The Winery Avide is one of of the world's greatest estates. It offers 25 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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
