Winery Feudi del PisciottoMissoni
Red wine
This wine is composed of 100% of the grape variety Cabernet Sauvignon.
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 Missoni from the Winery Feudi del Pisciotto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Missoni of Winery Feudi del Pisciotto 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 Missoni of Winery Feudi del Pisciotto 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 Missoni
Pairings that work perfectly with Missoni
Original food and wine pairings with Missoni
The Missoni of Winery Feudi del Pisciotto matches generally quite well with dishes of beef, pasta or lamb such as recipes of chinese noodles with beef, salmon and spinach lasagna or lamb garam massala.
Details and technical informations about Winery Feudi del Pisciotto's Missoni.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Missoni from Winery Feudi del Pisciotto are 2009, 2014, 2010, 2015 and 2012.
Informations about the Winery Feudi del Pisciotto
The Winery Feudi del Pisciotto is one of of the world's greatest estates. It offers 23 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
