Winery ArmosaYrminum 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 Yrminum Nero d'Avola from the Winery Armosa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Yrminum Nero d'Avola of Winery Armosa in the region of Sicily is a powerful.
Food and wine pairings with Yrminum Nero d'Avola
Pairings that work perfectly with Yrminum Nero d'Avola
Original food and wine pairings with Yrminum Nero d'Avola
The Yrminum Nero d'Avola of Winery Armosa matches generally quite well with dishes of beef, pasta or lamb such as recipes of boles de picolat (catalan meatballs), maultaschen ( swabian ravioli ) or leg of lamb in braillouse.
Details and technical informations about Winery Armosa's Yrminum Nero d'Avola.
Discover the grape variety: Nero d'Avola
Full-bodied, warm reds with deep colour and generous alcohol, with aromas of blackberry, black cherry jam, plum, liquorice, chocolate and Mediterranean spice. Ripe tannins and a broad, sunny finish. The star of Sicily (Nero d'Avola Sicilia DOC, Cerasuolo di Vittoria DOCG blended with Frappato, Eloro DOC). Native Sicilian variety, also called Calabrese, the most planted on the island.
Last vintages of this wine
The best vintages of Yrminum Nero d'Avola from Winery Armosa are 2012, 0, 2011
Informations about the Winery Armosa
The Winery Armosa is one of of the world's greatest estates. It offers 4 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: Maturation
Transformation undergone by the grape when it is enriched with sugar and loses some of its acidity to reach maturity.
