Winery SibilianaRoceno Frappato
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 Roceno Frappato from the Winery Sibiliana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Roceno Frappato of Winery Sibiliana in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Roceno Frappato of Winery Sibiliana in the region of Sicily often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Roceno Frappato
Pairings that work perfectly with Roceno Frappato
Original food and wine pairings with Roceno Frappato
The Roceno Frappato of Winery Sibiliana matches generally quite well with dishes of beef, pasta or lamb such as recipes of monkfish with vegetable tagliatelle, pasta with mussels or lamb chops with lemon and herbs.
Details and technical informations about Winery Sibiliana's Roceno Frappato.
Discover the grape variety: Onchette
A very old grape variety that was once grown on the left bank of the Drac Valley in the south of the Isère department - Cordéac, Saint Jean d'Hérans, Saint Baudille et Pipet, ... -. Virtually unknown in other French wine-growing regions, it is very little propagated today, although it is registered in the Official Catalogue of wine grape varieties, list A1. According to Thierry Lacombe (I.N.R.A./Montpellier), it is the result of a natural intraspecific cross between the white gouais and the chatus, as is also the serenèze of Voreppe.
Last vintages of this wine
The best vintages of Roceno Frappato from Winery Sibiliana are 2013, 2017, 2016, 2014 and 0.
Informations about the Winery Sibiliana
The Winery Sibiliana 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
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
