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 scottish haggis, chinese soy and chicken noodles (wok style) or lamb kleftiko (greek).
Details and technical informations about Winery Vinding Montecarrubo's Grand Cuvée.
Discover the grape variety: Furmint
Furmint is a very old Hungarian grape variety. It arrived in France in the 1800s. The bunches of Furmint are of medium size. They are compact and cylindrical. The berries are also of medium size. They are either short elliptical or rounded. Their thick skin changes from greenish white to reddish once the fruit is mature. This grape variety is known throughout the world for being part of the composition of the Hungarian Tokaj vintage. Robust, rich in alcohol and acidity, it needs light soil and a warm, dry climate to be fertile. It must also be pruned short and its budding takes place 7 days after the Chasselas. As for its maturity, it is of the second late period. This grape variety fears grey rot and erinosis. When vinified dry, Furmint produces a very fragrant, fine and highly alcoholic white wine.
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
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: Harsh
Term describing the state of tannins with an astringency that lacks finesse.
