Winery Masseria del FeudoSely
Sparkling wine
This wine generally goes well with vegetarian, beef or lamb.
Food and wine pairings with Sely
Pairings that work perfectly with Sely
Original food and wine pairings with Sely
The Sely of Winery Masseria del Feudo matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef strogonoff, lamb shoulder confit with harissa or pho soup.
Details and technical informations about Winery Masseria del Feudo's Sely.
Discover the grape variety: Nero d'Avola
Most certainly of Italian origin, more precisely from Sicily where it is very well known. It should be noted that a certain number of Italian grape varieties bear the synonym or name "calabrese", whether or not followed by an epithet, and care should be taken not to confuse them. Calabrese is also known in the United States, Italy, Bulgaria and Malta. In France, it is virtually absent from the vineyard, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Sely from Winery Masseria del Feudo are 0
Informations about the Winery Masseria del Feudo
The Winery Masseria del Feudo is one of of the world's greatest estates. It offers 17 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
