Winery FunaroPile della Ciaula
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 poultry, beef or veal.
Taste structure of the Pile della Ciaula from the Winery Funaro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pile della Ciaula of Winery Funaro in the region of Sicile is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Pile della Ciaula of Winery Funaro in the region of Sicile often reveals types of flavors of red fruit.
Food and wine pairings with Pile della Ciaula
Pairings that work perfectly with Pile della Ciaula
Original food and wine pairings with Pile della Ciaula
The Pile della Ciaula of Winery Funaro matches generally quite well with dishes of beef, lamb or veal such as recipes of roasted fillet of beef with parsley, moroccan style leg of lamb or pork cheeks with cider and honey.
Details and technical informations about Winery Funaro's Pile della Ciaula.
Discover the grape variety: Nero d'Avola
Most certainly of Italian origin, more precisely from Sicily where it is very well known. It should be noted that a certain number of Italian grape varieties bear the synonym or name "calabrese", whether or not followed by an epithet, and care should be taken not to confuse them. Calabrese is also known in the United States, Italy, Bulgaria and Malta. In France, it is virtually absent from the vineyard, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Pile della Ciaula from Winery Funaro are 2013, 2015, 2014, 2016 and 2012.
Informations about the Winery Funaro
The Winery Funaro is one of of the world's greatest estates. It offers 18 wines for sale in the of Sicile to come and discover on site or to buy online.
The wine region of Sicile
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).
News related to this wine
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The word of the wine: Tressallier
White grape variety from the Allier region, identical to the Sacy variety grown in Burgundy. Rarely vinified on its own, it is used in the blending of Saint-Pourçain white wines, associated with chardonnay, the main grape variety of the appellation. Syn.: sacy.
