Winery Casa Vinicola Francesco NicosiaNero d'Avola e Sangiovese
Red wine
This wine is a blend of 2 varietals which are the Nero d'Avola and the Sangiovese.
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 e Sangiovese from the Winery Casa Vinicola Francesco Nicosia
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero d'Avola e Sangiovese of Winery Casa Vinicola Francesco Nicosia in the region of Sicile is a powerful.
Food and wine pairings with Nero d'Avola e Sangiovese
Pairings that work perfectly with Nero d'Avola e Sangiovese
Original food and wine pairings with Nero d'Avola e Sangiovese
The Nero d'Avola e Sangiovese of Winery Casa Vinicola Francesco Nicosia matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef pot-au-feu, pasta with parmesan cream and ham or lamb parmentine with eggplant and spices.
Details and technical informations about Winery Casa Vinicola Francesco Nicosia's Nero d'Avola e Sangiovese.
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.
Informations about the Winery Casa Vinicola Francesco Nicosia
The Winery Casa Vinicola Francesco Nicosia is one of of the world's greatest estates. It offers 3 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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The word of the wine: Barrel
Bordeaux barrel of 225 litres, used to determine the tonneau (unit of measurement corresponding to four barrels, or 900 litres).
