Winery Cantine PriviteraSangiovese
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 Sangiovese from the Winery Cantine Privitera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sangiovese of Winery Cantine Privitera in the region of Sicily is a powerful.
Food and wine pairings with Sangiovese
Pairings that work perfectly with Sangiovese
Original food and wine pairings with Sangiovese
The Sangiovese of Winery Cantine Privitera matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tenderloin wellington, shrimp marinade or daniel's algerian couscous.
Details and technical informations about Winery Cantine Privitera's Sangiovese.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Informations about the Winery Cantine Privitera
The Winery Cantine Privitera is one of of the world's great estates. It offers 19 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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
