Winery Porta del VentoPerricone
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Perricone from the Winery Porta del Vento
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Perricone of Winery Porta del Vento in the region of Sicily is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Perricone of Winery Porta del Vento in the region of Sicily often reveals types of flavors of cherry, earthy or thyme and sometimes also flavors of earth, oak or spices.
Food and wine pairings with Perricone
Pairings that work perfectly with Perricone
Original food and wine pairings with Perricone
The Perricone of Winery Porta del Vento matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef with onions chinese style, cannelloni chicken, pepper and mozzarella or milk-fed lamb sautéed with saffron and lemon.
Details and technical informations about Winery Porta del Vento's Perricone.
Discover the grape variety: Bouchalès
Bouchalès noir is a grape variety that originated in France (South West). 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 bunches of medium size, and grapes of medium caliber. The Bouchalès noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Armagnac.
Last vintages of this wine
The best vintages of Perricone from Winery Porta del Vento are 2011, 2012, 2016, 2015 and 2014.
Informations about the Winery Porta del Vento
The Winery Porta del Vento is one of of the world's greatest estates. It offers 16 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: Breaking
Accident (oxidation or reduction) causing a loss of limpidity of the wine.
