Winery Corto di PassoNero 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 Nero d'Avola from the Winery Corto di Passo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero d'Avola of Winery Corto di Passo in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Nero d'Avola of Winery Corto di Passo in the region of Sicily often reveals types of flavors of cherry, oaky or red fruit and sometimes also flavors of strawberries, vanilla or plum.
Food and wine pairings with Nero d'Avola
Pairings that work perfectly with Nero d'Avola
Original food and wine pairings with Nero d'Avola
The Nero d'Avola of Winery Corto di Passo matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef pot-au-feu, tagliatelle with foie gras or eggplant moussaka with lamb.
Details and technical informations about Winery Corto di Passo's Nero d'Avola.
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
The best vintages of Nero d'Avola from Winery Corto di Passo are 2018
Informations about the Winery Corto di Passo
The Winery Corto di Passo is one of of the world's greatest estates. It offers 3 wines for sale in the of Sicily to come and discover on site or to buy online.
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: Vintage (champagne)
It is a champagne made from a single harvest. In principle, we only vintage the great years: 1988, 1990, 1995, 1996... We find more often, now, the very good 2002, and the 2004, a little short.
