Winery MaravigghiaFrappato
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Frappato from the Winery Maravigghia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Frappato of Winery Maravigghia in the region of Sicily is a powerful with a nice freshness.
Food and wine pairings with Frappato
Pairings that work perfectly with Frappato
Original food and wine pairings with Frappato
The Frappato of Winery Maravigghia matches generally quite well with dishes of beef, pasta or lamb such as recipes of simple baked roast beef, pasta romantica or tajine of beef balls and merguez.
Details and technical informations about Winery Maravigghia's Frappato.
Discover the grape variety: Fernao Pires
In Portugal, it is one of the most planted white grape varieties, and we have found it to be very similar to the torrontés grown in Spain (Galicia). It can be found in Australia and South Africa, but is almost unknown in France.
Last vintages of this wine
The best vintages of Frappato from Winery Maravigghia are 2013, 0, 2018
Informations about the Winery Maravigghia
The Winery Maravigghia is one of of the world's greatest estates. It offers 4 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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
