Winery SicaliaRed Blend
Red wine
This wine is a blend of 2 varietals which are the Nero d'Avola and the Merlot.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Red Blend from the Winery Sicalia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Red Blend of Winery Sicalia in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Red Blend of Winery Sicalia in the region of Sicily often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, black fruit or dried fruit.
Food and wine pairings with Red Blend
Pairings that work perfectly with Red Blend
Original food and wine pairings with Red Blend
The Red Blend of Winery Sicalia matches generally quite well with dishes of beef, pasta or lamb such as recipes of pasta bolognese, cannelloni chicken, pepper and mozzarella or canned cassoulet.
Details and technical informations about Winery Sicalia's Red Blend.
Discover the grape variety: Nero d'Avola
Full-bodied, warm reds with deep colour and generous alcohol, with aromas of blackberry, black cherry jam, plum, liquorice, chocolate and Mediterranean spice. Ripe tannins and a broad, sunny finish. The star of Sicily (Nero d'Avola Sicilia DOC, Cerasuolo di Vittoria DOCG blended with Frappato, Eloro DOC). Native Sicilian variety, also called Calabrese, the most planted on the island.
Last vintages of this wine
The best vintages of Red Blend from Winery Sicalia are 2017, 2014, 2015, 0 and 2016.
Informations about the Winery Sicalia
The Winery Sicalia is one of of the world's greatest estates. It offers 3 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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
