Winery Feudo MaccariMahâris
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 Mahâris from the Winery Feudo Maccari
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mahâris of Winery Feudo Maccari 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 Mahâris of Winery Feudo Maccari in the region of Sicily often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Mahâris
Pairings that work perfectly with Mahâris
Original food and wine pairings with Mahâris
The Mahâris of Winery Feudo Maccari matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef stew provencal style, meat and goat pie or ghormeh sabzi (iranian herbed lamb stew).
Details and technical informations about Winery Feudo Maccari's Mahâris.
Discover the grape variety: Lledoner pelut
The Lledoner Pelut noir is a grape variety originating from Spain. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large to medium sized bunches and medium sized grapes. Lledoner Pelut noir can be found in several vineyards: Languedoc & Roussillon, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais, South West.
Last vintages of this wine
The best vintages of Mahâris from Winery Feudo Maccari are 2015, 2016, 2012, 2006 and 2008.
Informations about the Winery Feudo Maccari
The Winery Feudo Maccari is one of of the world's greatest estates. It offers 20 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
