Winery Barone MontaltoOrganic Nero d'Avola
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 Organic Nero d'Avola from the Winery Barone Montalto
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Organic Nero d'Avola of Winery Barone Montalto 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 Organic Nero d'Avola of Winery Barone Montalto in the region of Sicily often reveals types of flavors of red fruit, black fruit or dried fruit.
Food and wine pairings with Organic Nero d'Avola
Pairings that work perfectly with Organic Nero d'Avola
Original food and wine pairings with Organic Nero d'Avola
The Organic Nero d'Avola of Winery Barone Montalto matches generally quite well with dishes of beef, pasta or lamb such as recipes of pot roast, pad thai or chicken with merguez and tomatoes.
Details and technical informations about Winery Barone Montalto's Organic 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 Organic Nero d'Avola from Winery Barone Montalto are 2015, 2008, 2016, 2010 and 2019.
Informations about the Winery Barone Montalto
The Winery Barone Montalto is one of of the world's great estates. It offers 90 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: pH
Short for "hydrogen potential", the pH is a parameter that defines whether a medium is acidic or basic. A high pH gives a soft wine, a very low pH translates into a wine that is too acidic.
