Winery MiceliPrimoquarto
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 Primoquarto from the Winery Miceli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Primoquarto of Winery Miceli in the region of Sicily is a powerful.
Food and wine pairings with Primoquarto
Pairings that work perfectly with Primoquarto
Original food and wine pairings with Primoquarto
The Primoquarto of Winery Miceli matches generally quite well with dishes of beef, pasta or lamb such as recipes of hungarian goulash, spaghetti with old-fashioned tomato sauce or sausage and vegetable risotto with cookéo.
Details and technical informations about Winery Miceli's Primoquarto.
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 Primoquarto from Winery Miceli are 2014, 2012, 0
Informations about the Winery Miceli
The Winery Miceli is one of of the world's great estates. It offers 51 wines for sale in the of Sicily to come and discover on site or to buy online.
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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
