Winery NuzzellaSelmo Etna 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 Selmo Etna Rosso from the Winery Nuzzella
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Selmo Etna Rosso of Winery Nuzzella in the region of Sicily is a powerful.
Food and wine pairings with Selmo Etna Rosso
Pairings that work perfectly with Selmo Etna Rosso
Original food and wine pairings with Selmo Etna Rosso
The Selmo Etna Rosso of Winery Nuzzella matches generally quite well with dishes of beef, pasta or lamb such as recipes of pork tongue with tomato sauce and pickles, pasta with tuna or ghormeh sabzi (iranian herbed lamb stew).
Details and technical informations about Winery Nuzzella's Selmo Etna Rosso.
Discover the grape variety: Perlaut
A cross between Cinsaut and Csaba pearl obtained in 1956, registered in the Official Catalogue of Table Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Selmo Etna Rosso from Winery Nuzzella are 2016, 0, 2017
Informations about the Winery Nuzzella
The Winery Nuzzella is one of of the world's greatest estates. It offers 4 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
