Winery CuccubelloSicilia Nero D Avola - Syrah
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 Sicilia Nero D Avola - Syrah from the Winery Cuccubello
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sicilia Nero D Avola - Syrah of Winery Cuccubello in the region of Sicily is a powerful.
Food and wine pairings with Sicilia Nero D Avola - Syrah
Pairings that work perfectly with Sicilia Nero D Avola - Syrah
Original food and wine pairings with Sicilia Nero D Avola - Syrah
The Sicilia Nero D Avola - Syrah of Winery Cuccubello matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef luc lake, pasta with chicken or sauté of lamb with curry.
Details and technical informations about Winery Cuccubello's Sicilia Nero D Avola - Syrah.
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 Sicilia Nero D Avola - Syrah from Winery Cuccubello are 0
Informations about the Winery Cuccubello
The Winery Cuccubello is one of of the world's greatest estates. It offers 2 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: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
