Winery Fondo AnticoPer Te Perricone
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 Per Te Perricone from the Winery Fondo Antico
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Per Te Perricone of Winery Fondo Antico in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Per Te Perricone of Winery Fondo Antico in the region of Sicily often reveals types of flavors of earth, oak or red fruit.
Food and wine pairings with Per Te Perricone
Pairings that work perfectly with Per Te Perricone
Original food and wine pairings with Per Te Perricone
The Per Te Perricone of Winery Fondo Antico matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef miroton, pasta with veal stock sauce or lamb chops with spanish sauce.
Details and technical informations about Winery Fondo Antico's Per Te Perricone.
Discover the grape variety: Petit Bouschet
Crossbreeding carried out in 1829 by Louis Bouschet de Bernard (father of Henri Bouschet, also known for his numerous varieties) between the aramon and the teinturier. It was practically multiplied all over the world. Today, it is an extinct grape variety and can only be found in a few private or public collections and conservatories.
Last vintages of this wine
The best vintages of Per Te Perricone from Winery Fondo Antico are 2018, 2014, 2015, 0 and 2017.
Informations about the Winery Fondo Antico
The Winery Fondo Antico is one of of the world's great 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
