The best wines of Noto
Discover the best wines of Noto of Sicily as well as the best winemakers of Noto and estates of Noto to visit. Explore the popular grape varieties of Noto and the best vintages to taste in this region.
Top wines of Noto by region
Looking for a good wine of Noto of Sicily among the top wines in the region? Check out our tops of the best red, white or effervescent wines of Noto. Also find some food and wine pairings that may be appropriate with these exceptional wines. Learn more about the region and the wines of Noto with technical and enological descriptions.
Great red wines of Noto
See the top 100 best red wines of NotoWant to buy a red wine of Noto cheap or sell a red wine of Noto at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Food and wine pairing with a red wine of Noto
Red wines from the region of Noto go well with generally quite well with dishes of beef, pasta or lamb such as recipes of boeuf en daube, meat lasagna or lamb in a crown with spring vegetables.
Organoleptic analysis of red wine of Noto
On the nose the red wine of the region of Noto. often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, black fruit or microbio. In the mouth the red wine of the region of Noto. is a powerful with a lot of tannins present in the mouth.
The best vintages in red wine of Noto
- 2016With an average score of 4.20/5
- 2015With an average score of 4.00/5
- 0With an average score of 3.81/5
- 2012With an average score of 3.60/5
The most used grape varieties in red wine of Noto
- Shiraz/Syrah
- Nero d'Avola
Discovering the wine region of Noto
The wine region of Noto is located in the region of Sicile of Italy. Wineries and vineyards like the Domaine Planeta or the Domaine Mazzei produce mainly wines red, sweet and white. The most planted grape varieties in the region of Noto are Nero d'Avola, they are then used in wines in blends or as a single variety. On the nose of Noto often reveals types of flavors of cream, tree fruit or oil and sometimes also flavors of non oak, earth or microbio.
In the mouth of Noto is a powerful mainly marked by the residual sugar. We currently count 3 estates and châteaux in the of Noto, producing 4 different wines in conventional, organic and biodynamic agriculture. The wines of Noto go well with generally quite well with dishes of shellfish, vegetarian or appetizers and snacks.
Great white wines of Noto
See the top 100 best white wines of NotoWant to buy a white wine of Noto cheap or sell a white wine of Noto at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Food and wine pairing with a white wine of Noto
White wines from the region of Noto go well with generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of garlic shrimp, ham and comté quiche or beet and goat aperitif verrines.
The most used grape varieties in white wine of Noto
- Moscato Bianco
Discover the grape variety: Moscato
Great sweet wines of Noto
See the top 100 best sweet wines of NotoWant to buy a sweet wine of Noto cheap or sell a sweet wine of Noto at the best price on the market? Find out which ones are popular and which ones to keep in your cellar for a few more years.
Food and wine pairing with a sweet wine of Noto
Sweet wines from the region of Noto go well with generally quite well with dishes such as recipes .
Organoleptic analysis of sweet wine of Noto
On the nose the sweet wine of the region of Noto. often reveals types of flavors of cream, tropical or citrus and sometimes also flavors of peach, butter or minerality.
The best vintages in sweet wine of Noto
- 2018With an average score of 4.30/5
- 2022With an average score of 4.20/5
- 2021With an average score of 4.20/5
- 2019With an average score of 4.20/5
- 2016With an average score of 4.20/5
- 2014With an average score of 4.20/5
The most used grape varieties in sweet wine of Noto
- Moscato
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.