Winery Romolo BuccellatoDesine 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 Desine Rosso from the Winery Romolo Buccellato
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Desine Rosso of Winery Romolo Buccellato in the region of Sicily is a powerful.
Food and wine pairings with Desine Rosso
Pairings that work perfectly with Desine Rosso
Original food and wine pairings with Desine Rosso
The Desine Rosso of Winery Romolo Buccellato matches generally quite well with dishes of beef, pasta or lamb such as recipes of pork tongue with bacon and onions, homemade italian lasagna or tajine of mutton.
Details and technical informations about Winery Romolo Buccellato's Desine Rosso.
Discover the grape variety: Négret castrais
The négret castrais is called mauzac noir. It is in the region of Toulouse that we find this variety doomed to disappear. Its origins are to be found in the Gaillac region, where it reaches maturity during the second period. The plant likes clay-limestone soils. It can be recognized by its late buds. Its bunches have short peduncles bearing compact, truncated cone-shaped loads. They are often winged and loaded with medium-sized berries. The pulp is covered with a thick skin whose colour is more or less red depending on the sun exposure of the bunch. Worms, excoliosis and powdery mildew are the main enemies of this variety. When vinified, Castres Negret gives off a fairly good character from its mauzac stock. The wine gives off notes of vanilla, apple, pear and jasmine. The juice is not very colourful and light in the mouth.
Last vintages of this wine
The best vintages of Desine Rosso from Winery Romolo Buccellato are 0
Informations about the Winery Romolo Buccellato
The Winery Romolo Buccellato is one of of the world's great estates. It offers 13 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: Grand Cru
In Burgundy, the fourth and final level of classification (above the regional, communal and premier cru appellations), designating the wines produced on delimited plots of land (the climats) whose name alone constitutes the appellation. The climats classified as Grand Cru are 32 in the Côte d'Or plus one in Chablis which is divided into 7 distinct climats. Representing barely 1.5% of the production, the Grand Crus are the aristocracy of Burgundy wines.
