Winery Don TomasiJatò Syrah - Nero d'Avola
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Jatò Syrah - Nero d'Avola from the Winery Don Tomasi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Jatò Syrah - Nero d'Avola of Winery Don Tomasi in the region of Sicile is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Jatò Syrah - Nero d'Avola
Pairings that work perfectly with Jatò Syrah - Nero d'Avola
Original food and wine pairings with Jatò Syrah - Nero d'Avola
The Jatò Syrah - Nero d'Avola of Winery Don Tomasi matches generally quite well with dishes of beef, pasta or lamb such as recipes of shepherd's pie (quebec!), pasta with tuna, garlic and lemon cream or grandma melanie's cassoulet.
Details and technical informations about Winery Don Tomasi's Jatò Syrah - 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 Jatò Syrah - Nero d'Avola from Winery Don Tomasi are 2013
Informations about the Winery Don Tomasi
The Winery Don Tomasi is one of of the world's greatest estates. It offers 11 wines for sale in the of Sicile to come and discover on site or to buy online.
The wine region of Sicile
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).
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The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
