Winery Agricole SelviMatumena Rosso
Red wine
This wine is a blend of 2 varietals which are the Nero d'Avola and the Primitivo.
This wine generally goes well with vegetarian, beef or rich fish (salmon, tuna etc).
Food and wine pairings with Matumena Rosso
Pairings that work perfectly with Matumena Rosso
Original food and wine pairings with Matumena Rosso
The Matumena Rosso of Winery Agricole Selvi matches generally quite well with dishes of beef, lamb or rich fish (salmon, tuna etc) such as recipes of beef luc lake, lamb curl or pasta salmon - fresh cream.
Details and technical informations about Winery Agricole Selvi's Matumena Rosso.
Discover the grape variety: Nero d'Avola
Most certainly of Italian origin, more precisely from Sicily where it is very well known. It should be noted that a certain number of Italian grape varieties bear the synonym or name "calabrese", whether or not followed by an epithet, and care should be taken not to confuse them. Calabrese is also known in the United States, Italy, Bulgaria and Malta. In France, it is virtually absent from the vineyard, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Matumena Rosso from Winery Agricole Selvi are 0, 2019
Informations about the Winery Agricole Selvi
The Winery Agricole Selvi is one of of the world's great estates. It offers 87 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.
The word of the wine: Rancio
Odour and taste characteristic of certain wines that have undergone oxidative maturation, i.e. in contact with oxygen (vin jaune du Jura, dry rancio du Roussillon, maury, banyuls, rivesaltes, etc.).
