Winery IvamShedar Nerello Mascalese
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 Shedar Nerello Mascalese from the Winery Ivam
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Shedar Nerello Mascalese of Winery Ivam in the region of Sicily is a powerful.
Food and wine pairings with Shedar Nerello Mascalese
Pairings that work perfectly with Shedar Nerello Mascalese
Original food and wine pairings with Shedar Nerello Mascalese
The Shedar Nerello Mascalese of Winery Ivam matches generally quite well with dishes of beef, pasta or lamb such as recipes of autumn leaves, pasta salmon - fresh cream or lamb chops à la champvallon.
Details and technical informations about Winery Ivam's Shedar Nerello Mascalese.
Discover the grape variety: Nerello mascalese
A very old grape variety grown in Italy, more precisely in the north of Sicily on the slopes of Mount Etna and in Sardinia. Its origin would be Greek because it was reported in Greece in the 7th century B.C. It is the result of a natural intraspecific crossing between sangiovese or nielluccio and mantonico bianco. It should not be confused with nerello capuccio and pignatello nero. It should be noted that Nerello mascalese seems to be a grape variety adapted to altitude, as is the case in Sicily where it is planted at a rate of 6,000 and 9,000 vines per hectare. It is practically unknown in other wine-producing countries, which is certainly due to its late ripening.
Last vintages of this wine
The best vintages of Shedar Nerello Mascalese from Winery Ivam are 0
Informations about the Winery Ivam
The Winery Ivam is one of of the world's great estates. It offers 43 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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
