Winery Mastro di BaglioTakkìa
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 Takkìa from the Winery Mastro di Baglio
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Takkìa of Winery Mastro di Baglio in the region of Sicily is a powerful.
Food and wine pairings with Takkìa
Pairings that work perfectly with Takkìa
Original food and wine pairings with Takkìa
The Takkìa of Winery Mastro di Baglio matches generally quite well with dishes of beef, pasta or lamb such as recipes of chickpeas spanish style, maultaschen ( swabian ravioli ) or steamed lamb shoulder with cumin and coriander.
Details and technical informations about Winery Mastro di Baglio's Takkìa.
Discover the grape variety: Ravat noir
Obtained by Jean-François Ravat, it is an interspecific cross between 8365 Seibel and pinot noir. In France, this direct-producing hybrid has been little multiplied.
Informations about the Winery Mastro di Baglio
The Winery Mastro di Baglio is one of of the world's greatest estates. It offers 7 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: Pommadé
Said of a wine that is unbalanced, pasty, syrupy, and whose excessive sugar content gives an impression of heaviness.
