Winery BaboRosso l'Isolano
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 Rosso l'Isolano from the Winery Babo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso l'Isolano of Winery Babo in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Rosso l'Isolano
Pairings that work perfectly with Rosso l'Isolano
Original food and wine pairings with Rosso l'Isolano
The Rosso l'Isolano of Winery Babo matches generally quite well with dishes of beef, pasta or lamb such as recipes of quick beef bourguignon, pasta with broccoli or baekenofe (alsatian meat stew).
Details and technical informations about Winery Babo's Rosso l'Isolano.
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 Rosso l'Isolano from Winery Babo are 0
Informations about the Winery Babo
The Winery Babo 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: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
