Winery Azienda Agricola SofiaLa Vigna di Gioacchino Etna Rosso
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the La Vigna di Gioacchino Etna Rosso from the Winery Azienda Agricola Sofia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Vigna di Gioacchino Etna Rosso of Winery Azienda Agricola Sofia in the region of Sicily is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the La Vigna di Gioacchino Etna Rosso of Winery Azienda Agricola Sofia in the region of Sicily often reveals types of flavors of cherry, minerality or strawberries and sometimes also flavors of earth, oak or red fruit.
Food and wine pairings with La Vigna di Gioacchino Etna Rosso
Pairings that work perfectly with La Vigna di Gioacchino Etna Rosso
Original food and wine pairings with La Vigna di Gioacchino Etna Rosso
The La Vigna di Gioacchino Etna Rosso of Winery Azienda Agricola Sofia matches generally quite well with dishes of beef, pasta or lamb such as recipes of spaghetti with beef balls, my grandmother's macaroni gratin with gruyere cheese and smoked ham or lamb with vermicelli.
Details and technical informations about Winery Azienda Agricola Sofia's La Vigna di Gioacchino Etna Rosso.
Discover the grape variety: Baroque
From a morphological point of view, Baroque seems to have common origins with Tannat. Still called Blanc Bordelais, this white grape variety is distinguished essentially by the characteristics of its leaves. Those that are still young are both yellowish and downy. Their bumps have a somewhat bronzed appearance. The adult leaves have angular teeth. The leaves are not very three-lobed and have a pubescent, downy blade. The Baroque is grown in the Adour basin, mainly in Tursan and in certain vineyards in the Gers. Its production area is therefore not very large. This grape variety manages to resist oidium, unlike other varieties, and its harvest must be well done and free of rot. The harvest must be well done and free of rot, which leads to a better result and a more successful wine production. Moreover, the development of Baroque must be slowed down in time, bearing in mind that this type of grape variety only matures about twenty days after Chasselas.
Last vintages of this wine
The best vintages of La Vigna di Gioacchino Etna Rosso from Winery Azienda Agricola Sofia are 2017, 2018
Informations about the Winery Azienda Agricola Sofia
The Winery Azienda Agricola Sofia is one of of the world's greatest estates. It offers 3 wines for sale in the of Etna to come and discover on site or to buy online.
The wine region of Etna
The wine region of Etna is located in the region of Sicile of Italy. Wineries and vineyards like the Domaine Tenuta delle Terre Nere or the Domaine Gambino Vini produce mainly wines red, white and pink. The most planted grape varieties in the region of Etna are Nerello mascalese, Carricante and Nero d'Avola, they are then used in wines in blends or as a single variety. On the nose of Etna often reveals types of flavors of cherry, lime or new leather and sometimes also flavors of maraschino cherry, slate or crushed gravel.
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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
