Winery D'AmatiNero d'Avola - 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 - Sangiovese from the Winery D'Amati
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero d'Avola - Sangiovese of Winery D'Amati in the region of Sicily is a powerful.
Food and wine pairings with Nero d'Avola - Sangiovese
Pairings that work perfectly with Nero d'Avola - Sangiovese
Original food and wine pairings with Nero d'Avola - Sangiovese
The Nero d'Avola - Sangiovese of Winery D'Amati matches generally quite well with dishes of beef, pasta or lamb such as recipes of provencal stew, pasta with alfredo sauce or crusted lamb fillets with sweet spices.
Details and technical informations about Winery D'Amati's Nero d'Avola - Sangiovese.
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.
Informations about the Winery D'Amati
The Winery D'Amati is one of of the world's greatest estates. It offers 9 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
