Winery Caruso & MininiTasàri Rosso
Red wine
This wine is a blend of 2 varietals which are the Nero d'Avola and the Merlot.
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
The Tasàri Rosso of the Winery Caruso & Minini is in the top 90 of wines of Sicily.
Taste structure of the Tasàri Rosso from the Winery Caruso & Minini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tasàri Rosso of Winery Caruso & Minini in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Tasàri Rosso
Pairings that work perfectly with Tasàri Rosso
Original food and wine pairings with Tasàri Rosso
The Tasàri Rosso of Winery Caruso & Minini matches generally quite well with dishes of beef, pasta or lamb such as recipes of traditional flemish carbonades, pasta carbonara a la flo without egg or merguez with lentils.
Details and technical informations about Winery Caruso & Minini's Tasàri Rosso.
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 Tasàri Rosso from Winery Caruso & Minini are 2011, 0
Informations about the Winery Caruso & Minini
The Winery Caruso & Minini is one of of the world's great estates. It offers 73 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: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
