Winery CottaneraNume
Red wine
This wine is a blend of 2 varietals which are the Cabernet franc and the Cabernet-Sauvignon.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Nume from the Winery Cottanera
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nume of Winery Cottanera in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Nume of Winery Cottanera in the region of Sicily often reveals types of flavors of earth, oak or black fruit.
Food and wine pairings with Nume
Pairings that work perfectly with Nume
Original food and wine pairings with Nume
The Nume of Winery Cottanera matches generally quite well with dishes of beef, pasta or lamb such as recipes of chinese fondue, tagliatelle with foie gras or shoulder of lamb boulangère.
Details and technical informations about Winery Cottanera's Nume.
Discover the grape variety: Cabernet franc
Supple, fragrant reds with fine tannins and vibrant freshness, showing raspberry, violet, green pepper, pencil lead and gentle spice aromas. Star of the Loire as a single variety (Chinon, Bourgueil, Saumur-Champigny) and of the right bank of Bordeaux in blends (Cheval Blanc at 60%). Also in semi-dry Anjou rosés. A historic Bordeaux variety, parent of Cabernet-Sauvignon, Merlot and Carmenère.
Last vintages of this wine
The best vintages of Nume from Winery Cottanera are 2012, 2009, 2007, 2006 and 0.
Informations about the Winery Cottanera
The Winery Cottanera is one of of the world's greatest estates. It offers 16 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
