Winery Valle dell'AcateTané Terre Siciliane
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 Tané Terre Siciliane from the Winery Valle dell'Acate
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Tané Terre Siciliane of Winery Valle dell'Acate in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Tané Terre Siciliane of Winery Valle dell'Acate 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 Tané Terre Siciliane
Pairings that work perfectly with Tané Terre Siciliane
Original food and wine pairings with Tané Terre Siciliane
The Tané Terre Siciliane of Winery Valle dell'Acate matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef bobotie, smoked salmon pasta gratin or mamyjaja lamb mouse tagine.
Details and technical informations about Winery Valle dell'Acate's Tané Terre Siciliane.
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 Tané Terre Siciliane from Winery Valle dell'Acate are 2010, 2006, 2013, 2004 and 0.
Informations about the Winery Valle dell'Acate
The Winery Valle dell'Acate is one of of the world's greatest estates. It offers 18 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: Organoleptic
Elements, such as flavours and tactile sensations, that can stimulate a sensory receptor.
