Winery Maggio ViniRappatu Frappato
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 Rappatu Frappato from the Winery Maggio Vini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rappatu Frappato of Winery Maggio Vini in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
Food and wine pairings with Rappatu Frappato
Pairings that work perfectly with Rappatu Frappato
Original food and wine pairings with Rappatu Frappato
The Rappatu Frappato of Winery Maggio Vini matches generally quite well with dishes of beef, pasta or lamb such as recipes of venison leg in casserole, bean soup and spaghetti (traditional andalusian dish) or lamb chops with spanish sauce.
Details and technical informations about Winery Maggio Vini's Rappatu Frappato.
Discover the grape variety: Dattier de Saint Vallier
Interspecific crossing obtained by Seyve-Villard between the 6468 Seibel and the Panse de Provence. This direct-producing hybrid is practically no longer multiplied, but can still be found among amateur gardeners or collectors.
Last vintages of this wine
The best vintages of Rappatu Frappato from Winery Maggio Vini are 2015, 0
Informations about the Winery Maggio Vini
The Winery Maggio Vini is one of of the world's great estates. It offers 47 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: Maturation
Transformation undergone by the grape when it is enriched with sugar and loses some of its acidity to reach maturity.
