Winery Cantine LavorataNero 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 Nero d'Avola from the Winery Cantine Lavorata
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero d'Avola of Winery Cantine Lavorata in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Nero d'Avola of Winery Cantine Lavorata in the region of Sicily often reveals types of 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 Cantine Lavorata matches generally quite well with dishes of beef, pasta or lamb such as recipes of grandma melanie's cassoulet, spaghetti with old-fashioned tomato sauce or moroccan lamb shoulder.
Details and technical informations about Winery Cantine Lavorata'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 Cantine Lavorata are 2018, 2017, 2011, 2019 and 2015.
Informations about the Winery Cantine Lavorata
The Winery Cantine Lavorata is one of of the world's greatest estates. It offers 31 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: Empyreumatic
Families of smells and aromas related to smoke, burnt, and more generally to roasting.
