Winery BenantiLamorèmio Sicilia
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Nerello mascalese and the Nero d'Avola.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Lamorèmio Sicilia from the Winery Benanti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Lamorèmio Sicilia of Winery Benanti in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Lamorèmio Sicilia of Winery Benanti in the region of Sicily often reveals types of flavors of oak.
Food and wine pairings with Lamorèmio Sicilia
Pairings that work perfectly with Lamorèmio Sicilia
Original food and wine pairings with Lamorèmio Sicilia
The Lamorèmio Sicilia of Winery Benanti matches generally quite well with dishes of beef, pasta or lamb such as recipes of ramen burger, pork sautéed with chinese noodles or dad's lamb mouse.
Details and technical informations about Winery Benanti's Lamorèmio Sicilia.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Lamorèmio Sicilia from Winery Benanti are 2004, 1996, 0
Informations about the Winery Benanti
The Winery Benanti is one of of the world's greatest 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
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: Performance
Quantity of grapes harvested per hectare. In AOC, the average yield is limited on the proposal of the appellation syndicate, validated by the Inao. The use of high-performance plant material (especially clones) and better control of vine diseases have increased yields. This is not without consequences on the quality of the wines (dilution) and on the state of the market (too much wine). We must not over-simplify: low yields are not synonymous with quality, and it is often in years with generous harvests that we find the greatest vintages (1982 and 1986 in Bordeaux, 1996 in Champagne, 1990 and 2005 in Burgundy...).
