Winery Caruso & Minini - Terre di Giumara Nero d'Avola

Winery Caruso & MininiTerre di Giumara Nero d'Avola

3.6
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Terre di Giumara Nero d'Avola of Winery Caruso & Minini is a red wine from the region of Sicily.
This wine is composed of 100% of the grape variety Nero d'Avola.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
The Terre di Giumara Nero d'Avola of the Winery Caruso & Minini is in the top 20 of wines of Sicily.

Taste structure of the Terre di Giumara Nero d'Avola from the Winery Caruso & Minini

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Terre di Giumara Nero d'Avola of Winery Caruso & Minini in the region of Sicily is a powerful.

Wine flavors and olphactive analysis

Wine with oak taste

oak, vanilla

Wine with earth taste

earthy, smoke

Wine with spices taste

pepper, licorice

Wine with microbio taste

cheese, cream

Wine with floral taste

violet

On the nose the Terre di Giumara Nero d'Avola of Winery Caruso & Minini in the region of Sicily often reveals types of flavors of cream, cherry or oaky and sometimes also flavors of smoke, earthy or blackberry.

Details and technical informations about Winery Caruso & Minini's Terre di Giumara Nero d'Avola.

Grape varieties
Region/Great wine region
Country
Style of wine
Alcohol
13.5°
Allergens
Contains sulfites

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

Terre di Giumara Nero d'Avola - 2018
In the top 20 of of Sicily wines
Average rating: 3.61110.50
Terre di Giumara Nero d'Avola - 2017
In the top 20 of of Sicily wines
Average rating: 3.71110.50
Terre di Giumara Nero d'Avola - 2016
In the top 20 of of Sicily wines
Average rating: 3.71110.50
Terre di Giumara Nero d'Avola - 2015
In the top 20 of of Sicily wines
Average rating: 3.51110.50
Terre di Giumara Nero d'Avola - 2014
In the top 20 of of Sicily wines
Average rating: 3.51110.50
Terre di Giumara Nero d'Avola - 2013
In the top 20 of of Sicily wines
Average rating: 3.61110.50
Terre di Giumara Nero d'Avola - 2012
In the top 20 of of Sicily wines
Average rating: 3.51110.50

The best vintages of Terre di Giumara Nero d'Avola from Winery Caruso & Minini are 2017, 2016, 2018, 2013 and 2009.

Informations about the Winery Caruso & Minini

The winery offers 62 different wines.
Its wines get an average rating of 3.7.
It is in the top 20 of the best estates in the region
It is located in Sicile
Find the Winery Caruso & Minini on Facebook and on Twitter

The Winery Caruso & Minini is one of of the world's great estates. It offers 73 wines for sale in the of Sicily to come and discover on site or to buy online.

Top wine Sicily
In the top 25000 of of Italy wines
In the top 25 of of Sicily wines
In the top 70000 of red wines
In the top 150000 wines of the world

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: Green harvest or green harvesting

The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.

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