Winery Cantine PepiScialle Nero
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 Scialle Nero from the Winery Cantine Pepi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Scialle Nero of Winery Cantine Pepi in the region of Sicily is a powerful.
Food and wine pairings with Scialle Nero
Pairings that work perfectly with Scialle Nero
Original food and wine pairings with Scialle Nero
The Scialle Nero of Winery Cantine Pepi matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef with dark beer, express beef cannelloni or leg of lamb brissac (leftover leg of lamb).
Details and technical informations about Winery Cantine Pepi's Scialle Nero.
Discover the grape variety: Aubun
Aubun is not to be confused with another grape variety with the same sound, aubin. This one is a black grape plant of which the Vaucluse is the probable cradle. Covering nearly 5,400 hectares of vineyards in the late 1990s, its cultivation was reduced to some 1,400 hectares in the mid-2000s. California and Australia also have discreet plantations. In the Var, Lot-et-Garonne, Gers, Ardèche and other departments, aubun is authorized, if not recommended. Its third-period ripeness promises medium to large bunches of compact, cylindrical grapes that will produce medium-quality wine. Quite alcoholic, the wine produced from Aubun is a lightly colored red. After budburst, the shoots bear young branches covered with a cottony veil. The young leaves are yellowish and downy. The older ones have pubescent, cottony blades with 5 to 7 limbs.
Last vintages of this wine
The best vintages of Scialle Nero from Winery Cantine Pepi are 0
Informations about the Winery Cantine Pepi
The Winery Cantine Pepi is one of of the world's great estates. It offers 34 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: Body (having)
Wine, dense and rich in alcohol.
