Winery NicosiaFrappato
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 Frappato from the Winery Nicosia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Frappato of Winery Nicosia in the region of Sicily is a powerful.
Food and wine pairings with Frappato
Pairings that work perfectly with Frappato
Original food and wine pairings with Frappato
The Frappato of Winery Nicosia matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef in white wine, pasta gratin carbonara style or moussaka with spices.
Details and technical informations about Winery Nicosia's Frappato.
Discover the grape variety: Oberlin
Oberlin noir is a grape variety that originated in France (Alsace). It is a variety resulting from a cross of the same species (interspecific hybridization). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. You can find the Oberlin noir cultivated in these vineyards: Provence & Corsica, Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Frappato from Winery Nicosia are 2018, 2017, 2014, 2013 and 2015.
Informations about the Winery Nicosia
The Winery Nicosia is one of of the world's great estates. It offers 111 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: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
