Winery AndreroForriero Nero d'Avola
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 Forriero Nero d'Avola from the Winery Andrero
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Forriero Nero d'Avola of Winery Andrero in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Forriero Nero d'Avola of Winery Andrero in the region of Sicily often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Forriero Nero d'Avola
Pairings that work perfectly with Forriero Nero d'Avola
Original food and wine pairings with Forriero Nero d'Avola
The Forriero Nero d'Avola of Winery Andrero matches generally quite well with dishes of beef, pasta or lamb such as recipes of adapted vietnamese fondue, pasta cake or lamb tagine with prunes.
Details and technical informations about Winery Andrero's Forriero Nero d'Avola.
Discover the grape variety: Nero d'Avola
Most certainly of Italian origin, more precisely from Sicily where it is very well known. It should be noted that a certain number of Italian grape varieties bear the synonym or name "calabrese", whether or not followed by an epithet, and care should be taken not to confuse them. Calabrese is also known in the United States, Italy, Bulgaria and Malta. In France, it is virtually absent from the vineyard, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Forriero Nero d'Avola from Winery Andrero are 2017, 2018, 2016, 2014 and 2010.
Informations about the Winery Andrero
The Winery Andrero is one of of the world's greatest estates. It offers 28 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: Destemming
Action consisting in separating the grapes from the stalk before vinification. The stalk, the woody part of the bunch, may give the wine an unpleasant vegetal character.
