Winery Vinding MontecarruboRudolf
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 Rudolf from the Winery Vinding Montecarrubo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rudolf of Winery Vinding Montecarrubo in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Rudolf of Winery Vinding Montecarrubo in the region of Sicily often reveals types of flavors of non oak, earth or oak and sometimes also flavors of black fruit.
Food and wine pairings with Rudolf
Pairings that work perfectly with Rudolf
Original food and wine pairings with Rudolf
The Rudolf of Winery Vinding Montecarrubo matches generally quite well with dishes of beef, pasta or lamb such as recipes of marinated shrimp skewers with garlic, succulent and easy to make beef lasagna or leg of lamb in a casserole.
Details and technical informations about Winery Vinding Montecarrubo's Rudolf.
Discover the grape variety: Chichaud
It is most certainly from the Ardèche, and is not found anywhere else. It has long been confused with the cinsaut called boudalès in this region, which explains why it has the synonym tsintsao. It is said to be related to the white humagne. Today, Chichaud is on the verge of extinction, although it is registered in the Official Catalogue of wine grape varieties, list A1.
Last vintages of this wine
The best vintages of Rudolf from Winery Vinding Montecarrubo are 2017, 2015, 2016, 0 and 2018.
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: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
