Winery Marks & SpencerFrappato
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 Frappato from the Winery Marks & Spencer
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Frappato of Winery Marks & Spencer in the region of Sicily is a powerful.
Food and wine pairings with Frappato
Pairings that work perfectly with Frappato
Original food and wine pairings with Frappato
The Frappato of Winery Marks & Spencer matches generally quite well with dishes of beef, pasta or lamb such as recipes of veal shank with mushrooms, pasta with sausage or marielle's lamb and eggplant parmentier.
Details and technical informations about Winery Marks & Spencer's Frappato.
Discover the grape variety: Vernaccia
Structured, mineral whites with a pale golden robe, a taut palate with preserved acidity, and signature aromas of almond, white flowers, citrus (lemon), and saline notes. Distinctive Tuscan identity (San Gimignano). The star of Italy's first DOC (1966), promoted to DOCG in 1993. An Italian white variety whose name is shared by several distinct varieties (San Gimignano, Oristano, Serrapetrona).
Last vintages of this wine
The best vintages of Frappato from Winery Marks & Spencer are 2014
Informations about the Winery Marks & Spencer
The Winery Marks & Spencer is one of wineries to follow in Sicile.. It offers 455 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
