Winery PassopisciaroPassorosso
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.
Taste structure of the Passorosso from the Winery Passopisciaro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Passorosso of Winery Passopisciaro in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
Food and wine pairings with Passorosso
Pairings that work perfectly with Passorosso
Original food and wine pairings with Passorosso
The Passorosso of Winery Passopisciaro matches generally quite well with dishes of beef, pasta or lamb such as recipes of bernard's potée, tagliatelle with mushrooms or saddle of lamb stuffed with chicken breast and basil.
Details and technical informations about Winery Passopisciaro's Passorosso.
Discover the grape variety: Alicante Nera
Alicante Henri Bouschet noir is a grape variety that originated in France (Languedoc). 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 large bunches of grapes of medium size. The Alicante Henri Bouschet noir can be found in several vineyards: South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone valley, Provence & Corsica, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Passorosso from Winery Passopisciaro are 2013, 2012, 2011
Informations about the Winery Passopisciaro
The Winery Passopisciaro is one of of the world's great estates. It offers 15 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
