Winery RudiniSitarè Blend
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Nero d'Avola and the Merlot.
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Sitarè Blend from the Winery Rudini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sitarè Blend of Winery Rudini in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Sitarè Blend
Pairings that work perfectly with Sitarè Blend
Original food and wine pairings with Sitarè Blend
The Sitarè Blend of Winery Rudini matches generally quite well with dishes of beef, pasta or lamb such as recipes of kafta bil saniyeh (lebanese dish), tagliatelle with mushrooms or lamb and coconut curry, african style.
Details and technical informations about Winery Rudini's Sitarè Blend.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Sitarè Blend from Winery Rudini are 2017, 0, 2014
Informations about the Winery Rudini
The Winery Rudini is one of of the world's greatest estates. It offers 28 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
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.
