Winery MandrarossaCavadiserpe
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 beef, lamb or pasta.
The Cavadiserpe of the Winery Mandrarossa is in the top 60 of wines of Sicily.
Taste structure of the Cavadiserpe from the Winery Mandrarossa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cavadiserpe of Winery Mandrarossa in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Cavadiserpe of Winery Mandrarossa in the region of Sicily often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, spices or red fruit.
Food and wine pairings with Cavadiserpe
Pairings that work perfectly with Cavadiserpe
Original food and wine pairings with Cavadiserpe
The Cavadiserpe of Winery Mandrarossa matches generally quite well with dishes of beef, pasta or lamb such as recipes of tournedos rossini, quiche with tartiflette or rolled lamb shoulder with herbs.
Details and technical informations about Winery Mandrarossa's Cavadiserpe.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Last vintages of this wine
The best vintages of Cavadiserpe from Winery Mandrarossa are 2008, 2009, 2017, 2016 and 2015.
Informations about the Winery Mandrarossa
The Winery Mandrarossa is one of of the world's greatest estates. It offers 53 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: Petiole
Stem of the leaf, connecting the leaf blade to the stem.
