Winery Cantine Paolini66 Filara Frappato - Nero d'Avola
Red wine
This wine is a blend of 2 varietals which are 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 66 Filara Frappato - Nero d'Avola from the Winery Cantine Paolini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 66 Filara Frappato - Nero d'Avola of Winery Cantine Paolini in the region of Sicile is a powerful.
Food and wine pairings with 66 Filara Frappato - Nero d'Avola
Pairings that work perfectly with 66 Filara Frappato - Nero d'Avola
Original food and wine pairings with 66 Filara Frappato - Nero d'Avola
The 66 Filara Frappato - Nero d'Avola of Winery Cantine Paolini matches generally quite well with dishes of beef, pasta or lamb such as recipes of braised beef with carrots, the corsican soup or lamb shoulder confit.
Details and technical informations about Winery Cantine Paolini's 66 Filara Frappato - Nero d'Avola.
Discover the grape variety: Nerello mascalese
A very old grape variety grown in Italy, more precisely in the north of Sicily on the slopes of Mount Etna and in Sardinia. Its origin would be Greek because it was reported in Greece in the 7th century B.C. It is the result of a natural intraspecific crossing between sangiovese or nielluccio and mantonico bianco. It should not be confused with nerello capuccio and pignatello nero. It should be noted that Nerello mascalese seems to be a grape variety adapted to altitude, as is the case in Sicily where it is planted at a rate of 6,000 and 9,000 vines per hectare. It is practically unknown in other wine-producing countries, which is certainly due to its late ripening.
Informations about the Winery Cantine Paolini
The Winery Cantine Paolini is one of of the world's great estates. It offers 87 wines for sale in the of Sicile to come and discover on site or to buy online.
The wine region of Sicile
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).
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