Winery Cantina PetrosinoBucari 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 Bucari Nero d'Avola from the Winery Cantina Petrosino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bucari Nero d'Avola of Winery Cantina Petrosino in the region of Sicily is a powerful.
Food and wine pairings with Bucari Nero d'Avola
Pairings that work perfectly with Bucari Nero d'Avola
Original food and wine pairings with Bucari Nero d'Avola
The Bucari Nero d'Avola of Winery Cantina Petrosino matches generally quite well with dishes of beef, pasta or lamb such as recipes of spanish stew (cocido), light lasagne without béchamel sauce or lamb tagine with dried fruits and herbs.
Details and technical informations about Winery Cantina Petrosino's Bucari Nero d'Avola.
Discover the grape variety: Nero d'Avola
Full-bodied, warm reds with deep colour and generous alcohol, with aromas of blackberry, black cherry jam, plum, liquorice, chocolate and Mediterranean spice. Ripe tannins and a broad, sunny finish. The star of Sicily (Nero d'Avola Sicilia DOC, Cerasuolo di Vittoria DOCG blended with Frappato, Eloro DOC). Native Sicilian variety, also called Calabrese, the most planted on the island.
Last vintages of this wine
The best vintages of Bucari Nero d'Avola from Winery Cantina Petrosino are 0
Informations about the Winery Cantina Petrosino
The Winery Cantina Petrosino is one of of the world's greatest estates. It offers 35 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Aroma
A pleasant smell that can be primary (or varietal, i.e. characteristic of the grape), secondary (resulting from fermentation) or tertiary (resulting from the aging of the wine in the bottle).
