Winery BruninSicilia 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 Sicilia Nero D'Avola from the Winery Brunin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sicilia Nero D'Avola of Winery Brunin in the region of Sicily is a powerful.
Food and wine pairings with Sicilia Nero D'Avola
Pairings that work perfectly with Sicilia Nero D'Avola
Original food and wine pairings with Sicilia Nero D'Avola
The Sicilia Nero D'Avola of Winery Brunin matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef bourguignon in the oven of nanou, pasta gratin milanese style or merguez - courgettes gratin (leftover barbecue).
Details and technical informations about Winery Brunin's Sicilia 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.
Informations about the Winery Brunin
The Winery Brunin is one of of the world's greatest estates. It offers 8 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
