Winery VasariRubina
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Rubina from the Winery Vasari
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rubina of Winery Vasari in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Rubina
Pairings that work perfectly with Rubina
Original food and wine pairings with Rubina
The Rubina of Winery Vasari matches generally quite well with dishes of beef, pasta or lamb such as recipes of korean bibimbap, pasta carbonara or mansaf, or jordanian lamb (jordan).
Details and technical informations about Winery Vasari's Rubina.
Discover the grape variety: Camaralet
The white Camaralet is a grape variety that originated in France (Pyrénées-Atlantiques). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The white Camaralet can be found cultivated in these vineyards: South-West, Languedoc & Roussillon, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Last vintages of this wine
The best vintages of Rubina from Winery Vasari are 0
Informations about the Winery Vasari
The Winery Vasari is one of of the world's great estates. It offers 15 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
