Winery GuastellaSicilia Catarratto
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 Sicilia Catarratto from the Winery Guastella
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sicilia Catarratto of Winery Guastella in the region of Sicily is a powerful.
Food and wine pairings with Sicilia Catarratto
Pairings that work perfectly with Sicilia Catarratto
Original food and wine pairings with Sicilia Catarratto
The Sicilia Catarratto of Winery Guastella matches generally quite well with dishes of beef, pasta or lamb such as recipes of steak tartare, thai coconut chicken with black mushrooms or mathieu's lamb tagine.
Details and technical informations about Winery Guastella's Sicilia Catarratto.
Discover the grape variety: Arbanne
A very old grape variety that would have found its first origins in the Gier Valley and brought to the north-east of France in the Aube department, among others. Today it is very little multiplied, but it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Sicilia Catarratto from Winery Guastella are 0
Informations about the Winery Guastella
The Winery Guastella is one of of the world's greatest estates. It offers 8 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: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
