Winery SavinaMaltese Islands Sirakuzan Red
Red wine
This wine generally goes well with vegetarian, beef or lamb.
Food and wine pairings with Maltese Islands Sirakuzan Red
Pairings that work perfectly with Maltese Islands Sirakuzan Red
Original food and wine pairings with Maltese Islands Sirakuzan Red
The Maltese Islands Sirakuzan Red of Winery Savina matches generally quite well with dishes of beef, lamb or spicy food such as recipes of romazava (madagascar), fried vegetables with merguez and chipo or lobster tail armorican style.
Details and technical informations about Winery Savina's Maltese Islands Sirakuzan Red.
Discover the grape variety: Nero d'Avola
Most certainly of Italian origin, more precisely from Sicily where it is very well known. It should be noted that a certain number of Italian grape varieties bear the synonym or name "calabrese", whether or not followed by an epithet, and care should be taken not to confuse them. Calabrese is also known in the United States, Italy, Bulgaria and Malta. In France, it is virtually absent from the vineyard, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Maltese Islands Sirakuzan Red from Winery Savina are 2012, 0
Informations about the Winery Savina
The Winery Savina is one of of the world's great estates. It offers 13 wines for sale in the of Malta to come and discover on site or to buy online.
The wine region of Malta
The wine region of Malta of Malta. Wineries and vineyards like the Domaine Marsovin or the Domaine Marsovin produce mainly wines red, white and pink. The most planted grape varieties in the region of Malta are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Malta often reveals types of flavors of cherry, black fruits or raspberry and sometimes also flavors of red cherry, toffee or microbio.
The word of the wine: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
