Winery Feudo DisisaGranmassenti Perricone
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 Granmassenti Perricone from the Winery Feudo Disisa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Granmassenti Perricone of Winery Feudo Disisa 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 Granmassenti Perricone of Winery Feudo Disisa in the region of Sicily often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices.
Food and wine pairings with Granmassenti Perricone
Pairings that work perfectly with Granmassenti Perricone
Original food and wine pairings with Granmassenti Perricone
The Granmassenti Perricone of Winery Feudo Disisa matches generally quite well with dishes of beef, pasta or lamb such as recipes of kig ar farz breton, elodie's pasta risotto or lamb tagine with honey and onions.
Details and technical informations about Winery Feudo Disisa's Granmassenti Perricone.
Discover the grape variety: Boskoop glory
It is said to be a natural interspecific cross between a vitis vinifera and a vitis labrusca, the isabelle variety being a better known example. It was discovered by Gérard Van Tol Boskoop and imported into Germany by Günter Pfeiffer. It can also be found in the Netherlands, Belgium and England, where it is commonly grown in greenhouses. We noted that the schuyler looks somewhat like the Boskoop glory even if the origins, each time put forward, are quite different, to be followed!
Last vintages of this wine
The best vintages of Granmassenti Perricone from Winery Feudo Disisa are 2016, 2015, 0, 2017
Informations about the Winery Feudo Disisa
The Winery Feudo Disisa is one of of the world's greatest estates. It offers 15 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: Amylic
Aroma reminiscent of banana, candy, and sometimes nail polish, particularly present in primeur wines. The amylic taste is reminiscent of the aromas of industrial confectionery and does not reflect a great expression of terroir.
