Winery Di GiovannaV.18 Vasca Diciotto 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 V.18 Vasca Diciotto Nero d'Avola from the Winery Di Giovanna
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the V.18 Vasca Diciotto Nero d'Avola of Winery Di Giovanna in the region of Sicily is a powerful.
Food and wine pairings with V.18 Vasca Diciotto Nero d'Avola
Pairings that work perfectly with V.18 Vasca Diciotto Nero d'Avola
Original food and wine pairings with V.18 Vasca Diciotto Nero d'Avola
The V.18 Vasca Diciotto Nero d'Avola of Winery Di Giovanna matches generally quite well with dishes of beef, pasta or lamb such as recipes of dombrés and pig tails, pork sautéed with chinese noodles or lamb stew from my mum.
Details and technical informations about Winery Di Giovanna's V.18 Vasca Diciotto 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 V.18 Vasca Diciotto Nero d'Avola from Winery Di Giovanna are 0
Informations about the Winery Di Giovanna
The Winery Di Giovanna is one of of the world's great estates. It offers 34 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
