Winery MonterossoCrater Rosso
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 Crater Rosso from the Winery Monterosso
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Crater Rosso of Winery Monterosso in the region of Sicily is a powerful.
Food and wine pairings with Crater Rosso
Pairings that work perfectly with Crater Rosso
Original food and wine pairings with Crater Rosso
The Crater Rosso of Winery Monterosso matches generally quite well with dishes of beef, pasta or lamb such as recipes of greek moussaka, pasta cake or lamb tagine with vegetables and preserved lemons.
Details and technical informations about Winery Monterosso's Crater Rosso.
Discover the grape variety: Cabernet_Dorio
Intraspecific crossing between the limberger and the dornfelder realized in 1971 by Bernard Hill of the Research Institute of Weinsberg in Germany. It can be found in Germany, Belgium and Switzerland, but is little known in France. Note that the cabernet-dorsa has the same parents.
Last vintages of this wine
The best vintages of Crater Rosso from Winery Monterosso are 0
Informations about the Winery Monterosso
The Winery Monterosso is one of of the world's greatest estates. It offers 7 wines for sale in the of Etna to come and discover on site or to buy online.
The wine region of Etna
The wine region of Etna is located in the region of Sicile of Italy. Wineries and vineyards like the Domaine Tenuta delle Terre Nere or the Domaine Gambino Vini produce mainly wines red, white and pink. The most planted grape varieties in the region of Etna are Nerello mascalese, Carricante and Nero d'Avola, they are then used in wines in blends or as a single variety. On the nose of Etna often reveals types of flavors of cherry, lime or new leather and sometimes also flavors of maraschino cherry, slate or crushed gravel.
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: Reserve wine (champagne)
Older wines, kept in vats or aged in wood in some houses, or kept in magnums at Bollinger. A small percentage of these wines are used in the blending of non-vintage wines in order to bring greater aromatic complexity.
