Winery Tenute OrestiadiMolino a Vento Frappato
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 Molino a Vento Frappato from the Winery Tenute Orestiadi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Molino a Vento Frappato of Winery Tenute Orestiadi in the region of Sicily is a powerful.
Food and wine pairings with Molino a Vento Frappato
Pairings that work perfectly with Molino a Vento Frappato
Original food and wine pairings with Molino a Vento Frappato
The Molino a Vento Frappato of Winery Tenute Orestiadi matches generally quite well with dishes of beef, pasta or lamb such as recipes of tata simone's dumplings, spaghetti with "favouilles" (curries) or lamb tagine with prunes.
Details and technical informations about Winery Tenute Orestiadi's Molino a Vento Frappato.
Discover the grape variety: Camaralet
The white Camaralet is a grape variety that originated in France (Pyrénées-Atlantiques). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The white Camaralet can be found cultivated in these vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Molino a Vento Frappato from Winery Tenute Orestiadi are 0
Informations about the Winery Tenute Orestiadi
The Winery Tenute Orestiadi is one of of the world's great estates. It offers 72 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
