Winery Cantine PaoliniBaglio Amafi 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 Baglio Amafi Nero d'Avola from the Winery Cantine Paolini
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baglio Amafi Nero d'Avola of Winery Cantine Paolini in the region of Sicily is a powerful.
Food and wine pairings with Baglio Amafi Nero d'Avola
Pairings that work perfectly with Baglio Amafi Nero d'Avola
Original food and wine pairings with Baglio Amafi Nero d'Avola
The Baglio Amafi Nero d'Avola of Winery Cantine Paolini matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef marengo "my mom" style, ricotta and spinach lasagna or marielle's lamb and eggplant parmentier.
Details and technical informations about Winery Cantine Paolini's Baglio Amafi 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 Baglio Amafi Nero d'Avola from Winery Cantine Paolini are 2010, 0
Informations about the Winery Cantine Paolini
The Winery Cantine Paolini is one of of the world's great estates. It offers 87 wines for sale in the of Marsala to come and discover on site or to buy online.
The wine region of Marsala
Sicilian DOC for fortified liquoroso or dry wine, created in 1773 by John Woodhouse. Sun concentration then brandy fortification. Marsala signature with signature notes of dried fig, date, caramel, toasted walnut, vanilla, candied orange peel and balsamic hint, round long palate — from dry (aperitif, aged cheeses) to sweet (dessert, zabaione). Grillo, Inzolia, Catarratto (ambra) or Nero d'Avola (rubino) varieties.
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: Persistence
Persistence in the mouth of a wine measured in caudalies.
