Winery Don VincenzoEghemon Passimiento
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Eghemon Passimiento from the Winery Don Vincenzo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Eghemon Passimiento of Winery Don Vincenzo in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Eghemon Passimiento of Winery Don Vincenzo in the region of Sicily often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with Eghemon Passimiento
Pairings that work perfectly with Eghemon Passimiento
Original food and wine pairings with Eghemon Passimiento
The Eghemon Passimiento of Winery Don Vincenzo matches generally quite well with dishes of beef, pasta or lamb such as recipes of monkfish tagine, pasta with peas and bacon or chiche kebab in armenian.
Details and technical informations about Winery Don Vincenzo's Eghemon Passimiento.
Discover the grape variety: Nero d'Avola
Full-bodied, warm reds with deep colour and generous alcohol, with aromas of blackberry, black cherry jam, plum, liquorice, chocolate and Mediterranean spice. Ripe tannins and a broad, sunny finish. The star of Sicily (Nero d'Avola Sicilia DOC, Cerasuolo di Vittoria DOCG blended with Frappato, Eloro DOC). Native Sicilian variety, also called Calabrese, the most planted on the island.
Last vintages of this wine
The best vintages of Eghemon Passimiento from Winery Don Vincenzo are 2019, 2018, 2014, 2017 and 2016.
Informations about the Winery Don Vincenzo
The Winery Don Vincenzo is one of of the world's greatest estates. It offers 5 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
