Winery Marco de BartoliJosephine Rouge
Sweet wine
This wine generally goes well with vegetarian, beef or lamb.
Food and wine pairings with Josephine Rouge
Pairings that work perfectly with Josephine Rouge
Original food and wine pairings with Josephine Rouge
The Josephine Rouge of Winery Marco de Bartoli matches generally quite well with dishes of beef, lamb or spicy food such as recipes of german recipe for marinated meat: sauerbraten, lamb chops with spanish sauce or fish with madras curry and coconut milk.
Details and technical informations about Winery Marco de Bartoli's Josephine Rouge.
Discover the grape variety: Nero d'Avola
Full-bodied, warm reds with deep colour and generous alcohol, with aromas of blackberry, black cherry jam, plum, liquorice, chocolate and Mediterranean spice. Ripe tannins and a broad, sunny finish. The star of Sicily (Nero d'Avola Sicilia DOC, Cerasuolo di Vittoria DOCG blended with Frappato, Eloro DOC). Native Sicilian variety, also called Calabrese, the most planted on the island.
Last vintages of this wine
The best vintages of Josephine Rouge from Winery Marco de Bartoli are 2004, 0
Informations about the Winery Marco de Bartoli
The Winery Marco de Bartoli is one of of the world's great estates. It offers 38 wines for sale in the of Marsala to come and discover on site or to buy online.
The wine region of Marsala
Sicilian DOC for fortified liquoroso or dry wine, created in 1773 by John Woodhouse. Sun concentration then brandy fortification. Marsala signature with signature notes of dried fig, date, caramel, toasted walnut, vanilla, candied orange peel and balsamic hint, round long palate — from dry (aperitif, aged cheeses) to sweet (dessert, zabaione). Grillo, Inzolia, Catarratto (ambra) or Nero d'Avola (rubino) varieties.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Dosage
The addition of sugar in the form of expedition liquor to a sparkling wine after disgorgement.
