Winery Barone SergioLuigia
Pink wine
This wine generally goes well with vegetarian, beef or lamb.
Food and wine pairings with Luigia
Pairings that work perfectly with Luigia
Original food and wine pairings with Luigia
The Luigia of Winery Barone Sergio matches generally quite well with dishes of beef, lamb or spicy food such as recipes of autumn beef bourguignon, tajine with 2 meats and preserved lemons or curried veal roulades.
Details and technical informations about Winery Barone Sergio's Luigia.
Discover the grape variety: Nero d'Avola
Most certainly of Italian origin, more precisely from Sicily where it is very well known. It should be noted that a certain number of Italian grape varieties bear the synonym or name "calabrese", whether or not followed by an epithet, and care should be taken not to confuse them. Calabrese is also known in the United States, Italy, Bulgaria and Malta. In France, it is virtually absent from the vineyard, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Luigia from Winery Barone Sergio are 0
Informations about the Winery Barone Sergio
The Winery Barone Sergio is one of of the world's greatest estates. It offers 10 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: Final
A more or less lasting impression that is felt in the mouth once the wine has been swallowed (or spat out in the case of a professional tasting). The finish can be short or persistent.
