Winery Di GiovannaHelios 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 Helios Rosso from the Winery Di Giovanna
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Helios Rosso of Winery Di Giovanna in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Helios Rosso of Winery Di Giovanna in the region of Sicily often reveals types of flavors of cherry, vanilla or non oak and sometimes also flavors of earth, oak or spices.
Food and wine pairings with Helios Rosso
Pairings that work perfectly with Helios Rosso
Original food and wine pairings with Helios Rosso
The Helios Rosso of Winery Di Giovanna matches generally quite well with dishes of beef, pasta or lamb such as recipes of wild boar stew in burgundy style, spaghetti with homemade pesto or lamb curl.
Details and technical informations about Winery Di Giovanna's Helios 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 Helios Rosso from Winery Di Giovanna are 2012, 2014, 2013, 2016 and 2015.
Informations about the Winery Di Giovanna
The Winery Di Giovanna is one of of the world's greatest estates. It offers 34 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: Servadou iron
A black grape variety from the southwest that produces a wine with spicy tannins and black currant and raspberry aromas. Under the name of Mansois, it is the main grape variety of Marcillac; it is also one of the important varieties of Gaillacois, where it is called Braucol. It is also used in the blends of other South-Western appellations (Fronton, Lavilledieu, Estaing, Madiran). Syn.: braucol, pinenc, mansois.
