Winery Fazio875
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the 875 from the Winery Fazio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the 875 of Winery Fazio in the region of Sicily is a powerful with a nice freshness.
Food and wine pairings with 875
Pairings that work perfectly with 875
Original food and wine pairings with 875
The 875 of Winery Fazio matches generally quite well with dishes of beef, pasta or lamb such as recipes of boeuf lôc lac (cambodia), pasta gratin milanese style or express couscous in a pressure cooker.
Details and technical informations about Winery Fazio's 875.
Discover the grape variety: Orion
Interspecific crossing between the optima and the white Villard obtained in 1964 and in Germany by Gerhardt Erich Allweldt (1927-2005). It can be found in Germany, Denmark, the Netherlands, Switzerland, Sweden, Russia, ... not or little known in France.
Last vintages of this wine
The best vintages of 875 from Winery Fazio are 0, 2018
Informations about the Winery Fazio
The Winery Fazio is one of of the world's great estates. It offers 68 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: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
