Winery Vinding MontecarruboGrand Cuvée
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 Grand Cuvée from the Winery Vinding Montecarrubo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Grand Cuvée of Winery Vinding Montecarrubo in the region of Sicily is a powerful.
Food and wine pairings with Grand Cuvée
Pairings that work perfectly with Grand Cuvée
Original food and wine pairings with Grand Cuvée
The Grand Cuvée of Winery Vinding Montecarrubo matches generally quite well with dishes of beef, pasta or lamb such as recipes of american style beef marinade, homemade italian lasagna or lamb fillet with monbazillac.
Details and technical informations about Winery Vinding Montecarrubo's Grand Cuvée.
Discover the grape variety: Souzao
Intensely coloured, tangy reds with an almost black deep ruby robe, firm tannins and a dense, high-acidity palate, showing signature aromas of black fruits (blackberry, cassis), black cherry, spice and balsamic notes. A traditional component of vintage Port, contributing colour and acidity, present in dry reds from Douro DOC, also grown in California. The synonym for Portuguese Sousão, identical to Vinhão and Galician Sousón.
Last vintages of this wine
The best vintages of Grand Cuvée from Winery Vinding Montecarrubo are 0, 2017
Informations about the Winery Vinding Montecarrubo
The Winery Vinding Montecarrubo is one of of the world's greatest 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
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
