Winery Cantine PellegrinoPignatello
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 Pignatello from the Winery Cantine Pellegrino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pignatello of Winery Cantine Pellegrino in the region of Sicily is a powerful.
Food and wine pairings with Pignatello
Pairings that work perfectly with Pignatello
Original food and wine pairings with Pignatello
The Pignatello of Winery Cantine Pellegrino matches generally quite well with dishes of beef, pasta or lamb such as recipes of alsatian bäckeoffe, one pot pasta with creamy chicken farfalle or lamb tagine with dried apricots.
Details and technical informations about Winery Cantine Pellegrino's Pignatello.
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.
Last vintages of this wine
The best vintages of Pignatello from Winery Cantine Pellegrino are 2013, 0, 2012
Informations about the Winery Cantine Pellegrino
The Winery Cantine Pellegrino is one of of the world's great estates. It offers 81 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: Cupbearer
Person in charge of choosing and serving wines. Old term for the sommelier.
