Winery AzzolinoNotturno Nero d'Avola Monreale
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 Notturno Nero d'Avola Monreale from the Winery Azzolino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Notturno Nero d'Avola Monreale of Winery Azzolino 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 Notturno Nero d'Avola Monreale of Winery Azzolino in the region of Sicily often reveals types of flavors of oak, red fruit or black fruit.
Food and wine pairings with Notturno Nero d'Avola Monreale
Pairings that work perfectly with Notturno Nero d'Avola Monreale
Original food and wine pairings with Notturno Nero d'Avola Monreale
The Notturno Nero d'Avola Monreale of Winery Azzolino matches generally quite well with dishes of beef, pasta or lamb such as recipes of cataplana with seafood, lasagne with salmon, goat cheese and spinach or lamb in a crown with spring vegetables.
Details and technical informations about Winery Azzolino's Notturno Nero d'Avola Monreale.
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 Notturno Nero d'Avola Monreale from Winery Azzolino are 2013, 2011, 2015, 0 and 2012.
Informations about the Winery Azzolino
The Winery Azzolino is one of of the world's greatest estates. It offers 15 wines for sale in the of Monreale to come and discover on site or to buy online.
The wine region of Monreale
Historic Sicilian DOC west of Palermo, heir to the winemaking tradition of William II d'Altavilla (1147). Nero d'Avola in red: deep ruby, Mediterranean maquis, blackberry, black cherry, garrigue and spice, full-bodied, dry and elegant, rounded tannins. Perricone and Syrah in reds. Catarratto and Inzolia in whites: white flowers, citrus, stone fruits and mineral-saline touch.
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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
