Winery La GelsominaRosso de Pesce 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 Rosso de Pesce Nerello Mascalese from the Winery La Gelsomina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso de Pesce Nerello Mascalese of Winery La Gelsomina in the region of Sicily is a powerful.
Food and wine pairings with Rosso de Pesce Nerello Mascalese
Pairings that work perfectly with Rosso de Pesce Nerello Mascalese
Original food and wine pairings with Rosso de Pesce Nerello Mascalese
The Rosso de Pesce Nerello Mascalese of Winery La Gelsomina matches generally quite well with dishes of beef, pasta or lamb such as recipes of rosbeef casserole mamie, roast beef in a foie gras and chanterelle crust or marinated leg of lamb with herbs.
Details and technical informations about Winery La Gelsomina's Rosso de Pesce 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 Rosso de Pesce Nerello Mascalese from Winery La Gelsomina are 0, 2015
Informations about the Winery La Gelsomina
The Winery La Gelsomina is one of of the world's greatest estates. It offers 12 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: Ladle
Said of a wine that is not clear due to the presence of colloidal suspensions that prevent the passage of light.
