Winery NanfroFrappato
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Frappato from the Winery Nanfro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Frappato of Winery Nanfro in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Frappato of Winery Nanfro in the region of Sicily often reveals types of flavors of cherry, smoke or earthy and sometimes also flavors of blueberry, red fruit or strawberries.
Food and wine pairings with Frappato
Pairings that work perfectly with Frappato
Original food and wine pairings with Frappato
The Frappato of Winery Nanfro matches generally quite well with dishes of beef, pasta or lamb such as recipes of piglet shoulder with melting baked apples, pasta with scamorza and pancetta cheese or purple leg of lamb with red wine and cranberries.
Details and technical informations about Winery Nanfro's Frappato.
Discover the grape variety: Cinsault
Cinsaut noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches and large grapes. Cinsaut noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhône valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Frappato from Winery Nanfro are 2017, 2014, 2016, 2011 and 2015.
Informations about the Winery Nanfro
The Winery Nanfro is one of of the world's greatest estates. It offers 9 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: Côte des Bar
This is the name given to the vineyards of the Aube, which are closer to Burgundy, and some of the wines produced here bear witness to this proximity. The pinot noir dominates, the meunier is practically absent. Two crus have become references: Riceys, where a rosé without bubbles is also produced, and Montgueux near Troyes, renowned for its Chardonnay.
