Winery StracquadainiVires Frappato Terre Siciliane
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 Vires Frappato Terre Siciliane from the Winery Stracquadaini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vires Frappato Terre Siciliane of Winery Stracquadaini in the region of Sicily is a powerful.
Food and wine pairings with Vires Frappato Terre Siciliane
Pairings that work perfectly with Vires Frappato Terre Siciliane
Original food and wine pairings with Vires Frappato Terre Siciliane
The Vires Frappato Terre Siciliane of Winery Stracquadaini matches generally quite well with dishes of beef, pasta or lamb such as recipes of beer goulash, pasta gratin or harira algerian soup.
Details and technical informations about Winery Stracquadaini's Vires Frappato Terre Siciliane.
Discover the grape variety: Bogdanusa
This grape variety was formerly cultivated in Croatia, more precisely on the island of Hvar in southern Dalmatia. In France, it is practically unknown.
Informations about the Winery Stracquadaini
The Winery Stracquadaini is one of of the world's greatest estates. It offers 6 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: Removal of shoes
In the spring, this operation consists of removing the mound of earth formed at the foot of the vines by ploughing between the rows in the autumn.
