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 shoulder of suckling lamb confit with herbs, flammekueche with munster cheese or lamb tagine with preserved lemons and onion compote with....
Details and technical informations about Winery Marks & Spencer's Frappato.
Discover the grape variety: Prosecco
It is said to be of Slovenian origin, where it is cultivated under the name of Prosekar, also known for a long time in Italy under the name of Glera. It should not be confused with prosecco lungo - although there is a family link - and prosecco nostrano, which is none other than Tuscany's malvasia. Note that Vitouska - another Italian grape variety - is the result of a natural intraspecific cross between Tuscan malvasia and Prosecco. Under the name of Glera, it is registered in the Official Catalogue of wine grape varieties list A. It can be found in practically all of the former Yugoslavia, and more surprisingly in Argentina, but is virtually unknown in France.
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
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
