Winery Campo di MarzoNero 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 Campo di Marzo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero d'Avola of Winery Campo di Marzo in the region of Sicile 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 Campo di Marzo in the region of Sicile often reveals types of flavors of non oak, earth or oak and sometimes also flavors of red fruit, 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 Campo di Marzo matches generally quite well with dishes of beef, pasta or lamb such as recipes of tunisian molokheya, pasta with 4 cheese sauce or lamb chops with honey and spices.
Details and technical informations about Winery Campo di Marzo'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 Campo di Marzo are 2019, 2016, 2018, 2017 and 2015.
Informations about the Winery Campo di Marzo
The Winery Campo di Marzo is one of of the world's greatest estates. It offers 10 wines for sale in the of Sicile to come and discover on site or to buy online.
The wine region of Sicile
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).
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Large bottle or wicker-clad carboy used to transport wine and store old spirits before blending.
