Winery HaunerRosso Antonello Salina
Red wine
This wine is a blend of 2 varietals which are the Nero d'Avola and the Sangiovese.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Rosso Antonello Salina from the Winery Hauner
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Antonello Salina of Winery Hauner in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Rosso Antonello Salina of Winery Hauner in the region of Sicily often reveals types of flavors of cranberry, non oak or earth and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Rosso Antonello Salina
Pairings that work perfectly with Rosso Antonello Salina
Original food and wine pairings with Rosso Antonello Salina
The Rosso Antonello Salina of Winery Hauner matches generally quite well with dishes of beef, pasta or lamb such as recipes of cornish pasties, goat cheese and spinach lasagne or lamb confit with new potatoes.
Details and technical informations about Winery Hauner's Rosso Antonello Salina.
Discover the grape variety: Nero d'Avola
Most certainly of Italian origin, more precisely from Sicily where it is very well known. It should be noted that a certain number of Italian grape varieties bear the synonym or name "calabrese", whether or not followed by an epithet, and care should be taken not to confuse them. Calabrese is also known in the United States, Italy, Bulgaria and Malta. In France, it is virtually absent from the vineyard, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Rosso Antonello Salina from Winery Hauner are 2014, 2006, 2016, 2010 and 2015.
Informations about the Winery Hauner
The Winery Hauner is one of of the world's greatest estates. It offers 10 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: Burgundy piece
228-litre barrel.
