Winery Calatrasi & MiccicheNero 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 Nero d'Avola from the Winery Calatrasi & Micciche
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero d'Avola of Winery Calatrasi & Micciche 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 Nero d'Avola of Winery Calatrasi & Micciche in the region of Sicily often reveals types of flavors of earth, oak or black fruit.
Food and wine pairings with Nero d'Avola
Pairings that work perfectly with Nero d'Avola
Original food and wine pairings with Nero d'Avola
The Nero d'Avola of Winery Calatrasi & Micciche matches generally quite well with dishes of beef, pasta or lamb such as recipes of wild boar with honey, tagliatelle with seafood and saffron cream or lamb with vermicelli.
Details and technical informations about Winery Calatrasi & Micciche's 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 Nero d'Avola from Winery Calatrasi & Micciche are 2014, 2013, 0, 2012
Informations about the Winery Calatrasi & Micciche
The Winery Calatrasi & Micciche 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: Old vines
There are no specific regulations governing the term "vieilles vignes". After 20 to 25 years, the yields stabilize and tend to decrease, the vines are deeply rooted, and the grapes that come from them give richer, more concentrated, more sappy wines, expressing with more nuance the characteristics of their terroir. It is possible to find plots of vines that claim to be a century old.
