Winery CaviroSicilian Rosso
Red wine
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.
Taste structure of the Sicilian Rosso from the Winery Caviro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sicilian Rosso of Winery Caviro in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Sicilian Rosso
Pairings that work perfectly with Sicilian Rosso
Original food and wine pairings with Sicilian Rosso
The Sicilian Rosso of Winery Caviro matches generally quite well with dishes of beef, pasta or lamb such as recipes of romazava (madagascar), thai coconut chicken with black mushrooms or lamb tagine with artichokes and dried tomatoes.
Details and technical informations about Winery Caviro's Sicilian 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 Sicilian Rosso from Winery Caviro are 0
Informations about the Winery Caviro
The Winery Caviro is one of of the world's greatest 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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
