Winery CentopassiArgille di Tagghia Via 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 Argille di Tagghia Via Nero d'Avola from the Winery Centopassi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Argille di Tagghia Via Nero d'Avola of Winery Centopassi in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Argille di Tagghia Via Nero d'Avola of Winery Centopassi in the region of Sicily often reveals types of flavors of blueberry, red fruit or leather and sometimes also flavors of earth, oak or red fruit.
Food and wine pairings with Argille di Tagghia Via Nero d'Avola
Pairings that work perfectly with Argille di Tagghia Via Nero d'Avola
Original food and wine pairings with Argille di Tagghia Via Nero d'Avola
The Argille di Tagghia Via Nero d'Avola of Winery Centopassi matches generally quite well with dishes of beef, pasta or lamb such as recipes of braised beef with carrots, pastasciutta (corsica) or traditional tagine (morocco).
Details and technical informations about Winery Centopassi's Argille di Tagghia Via 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 Argille di Tagghia Via Nero d'Avola from Winery Centopassi are 2017, 2012, 2018, 2016 and 2015.
Informations about the Winery Centopassi
The Winery Centopassi is one of of the world's greatest estates. It offers 18 wines for sale in the of Sicily to come and discover on site or to buy online.
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.
