Winery SpadaforaRosso Virzi
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 Rosso Virzi from the Winery Spadafora
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rosso Virzi of Winery Spadafora in the region of Sicily is a powerful.
Food and wine pairings with Rosso Virzi
Pairings that work perfectly with Rosso Virzi
Original food and wine pairings with Rosso Virzi
The Rosso Virzi of Winery Spadafora matches generally quite well with dishes of beef, pasta or lamb such as recipes of monkfish (anglerfish) à la sétoise, spaghetti with beef balls or traditional tagine (morocco).
Details and technical informations about Winery Spadafora's Rosso Virzi.
Discover the grape variety: Counoise
Counoise is a black grape variety of Spanish origin. It is widely cultivated in the southern part of France. It is very similar to the aubun, with which it is often confused, and has a white cottony bud. Unlike the aubun, the leaves of this variety do not have teeth in the petiolar sinus. They are thick and large. Its bunches are medium-sized but its berries are large. It is advisable to prune it short so that it is productive. It matures in the second half of the year, but production depends on the vintage. This grape variety appreciates hillside terroirs, which are stony and warm. It fears grey rot without being sensitive to oidium and mildew. Counoise has two approved clones, 508 and 725. The wine obtained from Counoise is not very colourful. It is fine and fruity. Its aromas are diversified with notes of fruit, flowers and spices.
Last vintages of this wine
The best vintages of Rosso Virzi from Winery Spadafora are 0
Informations about the Winery Spadafora
The Winery Spadafora is one of of the world's great estates. It offers 27 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: Burned
Qualifier, sometimes equivocal, of various odors, ranging from caramel to burnt wood.
