Winery Poggio di VenereFrappato
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 Poggio di Venere
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Frappato of Winery Poggio di Venere 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 Poggio di Venere matches generally quite well with dishes of beef, pasta or lamb such as recipes of piglet shoulder with melting baked apples, chinese fried shrimp ravioli or lebanese lamb meatball.
Details and technical informations about Winery Poggio di Venere's Frappato.
Discover the grape variety: Romorantin
Romorantin is a white grape variety named after the town in the Loir-et-Cher region where it originated. It was François 1er who planted the first Romorantin vines here in 1519, and it has gradually been replaced by Sauvignon, considered more aromatic, and is only planted in the Loir-et-Cher region, where it is the source of the Cour-Cheverny AOC. Its bunches of small white berries, which turn pink when ripe, are resistant to grey rot. Cour-Cheverny wines are fruity white wines with aromas of white flowers, citrus fruit and honey. Their lively, full-bodied character means they can be enjoyed after a few years' storage.
Last vintages of this wine
The best vintages of Frappato from Winery Poggio di Venere are 2017, 0
Informations about the Winery Poggio di Venere
The Winery Poggio di Venere is one of of the world's greatest estates. It offers 8 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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
