Winery BenantiIl Drappo Sicilia
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 Il Drappo Sicilia from the Winery Benanti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Il Drappo Sicilia of Winery Benanti in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Il Drappo Sicilia of Winery Benanti in the region of Sicily often reveals types of flavors of earth, red fruit.
Food and wine pairings with Il Drappo Sicilia
Pairings that work perfectly with Il Drappo Sicilia
Original food and wine pairings with Il Drappo Sicilia
The Il Drappo Sicilia of Winery Benanti matches generally quite well with dishes of beef, pasta or lamb such as recipes of braised beef with guinness, vegetarian lasagna or merguez with lentils.
Details and technical informations about Winery Benanti's Il Drappo Sicilia.
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 Il Drappo Sicilia from Winery Benanti are 2005, 0, 2008, 2004 and 2003.
Informations about the Winery Benanti
The Winery Benanti is one of of the world's great estates. It offers 41 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
