Winery StemmariPassiata
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
The Passiata of the Winery Stemmari is in the top 40 of wines of Sicilia.
Taste structure of the Passiata from the Winery Stemmari
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Passiata of Winery Stemmari in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Passiata of Winery Stemmari in the region of Sicily often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Passiata
Pairings that work perfectly with Passiata
Original food and wine pairings with Passiata
The Passiata of Winery Stemmari matches generally quite well with dishes of beef, pasta or lamb such as recipes of chinese noodles with beef, pasta romantica or ramadan berber soup (harira).
Details and technical informations about Winery Stemmari's Passiata.
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 Passiata from Winery Stemmari are 2018, 2017, 2016, 2015 and 0.
Informations about the Winery Stemmari
The Winery Stemmari is one of of the world's greatest estates. It offers 24 wines for sale in the of Sicilia to come and discover on site or to buy online.
The wine region of Sicilia
Sunny island with identity-driven wines. Signature Nero d'Avola as red: fleshy and fruity with notes of black cherry, candied plum, Mediterranean herbs, round tannins. Nerello Mascalese on Etna: fine, mineral red, volcanic ash and red fruits. Crunchy Frappato.
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: Dry
Champagne with between 17 and 35 grams of sugar (see dosage liqueur).
