Winery CamasellaNero d'Avola - Syrah Rosé
Pink wine
This wine generally goes well with vegetarian, beef or lamb.
Food and wine pairings with Nero d'Avola - Syrah Rosé
Pairings that work perfectly with Nero d'Avola - Syrah Rosé
Original food and wine pairings with Nero d'Avola - Syrah Rosé
The Nero d'Avola - Syrah Rosé of Winery Camasella matches generally quite well with dishes of beef, lamb or spicy food such as recipes of improved horse steak, grilled leg of lamb marinated in aromatic oil or seafood pastilla.
Details and technical informations about Winery Camasella's Nero d'Avola - Syrah Rosé.
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 - Syrah Rosé from Winery Camasella are 0
Informations about the Winery Camasella
The Winery Camasella 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
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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
