Winery Tenuta di CastellaroNero Ossidiana
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 Ossidiana from the Winery Tenuta di Castellaro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero Ossidiana of Winery Tenuta di Castellaro in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Nero Ossidiana of Winery Tenuta di Castellaro in the region of Sicily often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Nero Ossidiana
Pairings that work perfectly with Nero Ossidiana
Original food and wine pairings with Nero Ossidiana
The Nero Ossidiana of Winery Tenuta di Castellaro matches generally quite well with dishes of beef, pasta or lamb such as recipes of fondue bourguignonne and accompanying sauces, tuna lasagna or leg of lamb with crust.
Details and technical informations about Winery Tenuta di Castellaro's Nero Ossidiana.
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 Nero Ossidiana from Winery Tenuta di Castellaro are 2010, 2016, 2015, 2013 and 2009.
Informations about the Winery Tenuta di Castellaro
The Winery Tenuta di Castellaro is one of of the world's greatest estates. It offers 11 wines for sale in the of Sicilia to come and discover on site or to buy online.
The wine region of Sicilia
Sunny island with identity-driven wines. Signature Nero d'Avola as red: fleshy and fruity with notes of black cherry, candied plum, Mediterranean herbs, round tannins. Nerello Mascalese on Etna: fine, mineral red, volcanic ash and red fruits. Crunchy Frappato.
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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
