Winery MortellitoCalaniuru 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 Calaniuru Rosso from the Winery Mortellito
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Calaniuru Rosso of Winery Mortellito in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Calaniuru Rosso of Winery Mortellito in the region of Sicily often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Calaniuru Rosso
Pairings that work perfectly with Calaniuru Rosso
Original food and wine pairings with Calaniuru Rosso
The Calaniuru Rosso of Winery Mortellito matches generally quite well with dishes of beef, pasta or lamb such as recipes of pork tongue with tomato sauce and pickles, pad thai or couscous of meat and fish.
Details and technical informations about Winery Mortellito's Calaniuru Rosso.
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 Calaniuru Rosso from Winery Mortellito are 2018, 2017, 2019, 0 and 2016.
Informations about the Winery Mortellito
The Winery Mortellito is one of of the world's greatest estates. It offers 5 wines for sale in the of Sicilia to come and discover on site or to buy online.
The wine region of Sicilia
Sunny island with identity-driven wines. Signature Nero d'Avola as red: fleshy and fruity with notes of black cherry, candied plum, Mediterranean herbs, round tannins. Nerello Mascalese on Etna: fine, mineral red, volcanic ash and red fruits. Crunchy Frappato.
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: Guyot (pruning)
This is the most widespread pruning technique. It includes one or two long branches and allows the mechanization of a large number of vineyard operations.
