Winery Tenuta RapitalàRosso
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 Rosso from the Winery Tenuta Rapitalà
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso of Winery Tenuta Rapitalà in the region of Sicile is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
Food and wine pairings with Rosso
Pairings that work perfectly with Rosso
Original food and wine pairings with Rosso
The Rosso of Winery Tenuta Rapitalà matches generally quite well with dishes of beef, pasta or lamb such as recipes of burger roll, shrimp marinade or lamb epigram in spicy sauce.
Details and technical informations about Winery Tenuta Rapitalà's Rosso.
Discover the grape variety: Béclan noir
Native variety of Franche Comté, formerly grown in Beaujolais. It is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Rosso from Winery Tenuta Rapitalà are 2016, 2013, 2014, 2015
Informations about the Winery Tenuta Rapitalà
The Winery Tenuta Rapitalà is one of of the world's great estates. It offers 43 wines for sale in the of Sicile to come and discover on site or to buy online.
The wine region of Sicile
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).
News related to this wine
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The word of the wine: Wiring
Action of periodically filling barrels containing wine, in order to offset evaporation and maintain a maximum level. The topping up allows to avoid the phenomenon of oxidation.