Winery CostantinoNtisu 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 Ntisu Rosso from the Winery Costantino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ntisu Rosso of Winery Costantino in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Ntisu Rosso
Pairings that work perfectly with Ntisu Rosso
Original food and wine pairings with Ntisu Rosso
The Ntisu Rosso of Winery Costantino matches generally quite well with dishes of beef, pasta or lamb such as recipes of fillet of beef with morels, pork filet mignon with foie gras and rosemary or shoulder of lamb stuffed with cognac.
Details and technical informations about Winery Costantino's Ntisu 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 Ntisu Rosso from Winery Costantino are 2014, 0, 2016
Informations about the Winery Costantino
The Winery Costantino is one of of the world's great estates. It offers 24 wines for sale in the of Monreale to come and discover on site or to buy online.
The wine region of Monreale
The wine region of Monreale is located in the region of Sicile of Italy. Wineries and vineyards like the Domaine Feudo Disisa or the Domaine Costantino produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Monreale are Nero d'Avola, Chardonnay and Merlot, they are then used in wines in blends or as a single variety. On the nose of Monreale often reveals types of flavors of earth, citrus fruit or microbio and sometimes also flavors of non oak, oak or spices.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
