Winery ForaciO'Feo 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 O'Feo Nero d'Avola from the Winery Foraci
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the O'Feo Nero d'Avola of Winery Foraci in the region of Sicily is a powerful.
Food and wine pairings with O'Feo Nero d'Avola
Pairings that work perfectly with O'Feo Nero d'Avola
Original food and wine pairings with O'Feo Nero d'Avola
The O'Feo Nero d'Avola of Winery Foraci matches generally quite well with dishes of beef, pasta or lamb such as recipes of melt-in-the-mouth pork tenderloin casserole, macaroni and cheese gratin or chaouia lamb.
Details and technical informations about Winery Foraci's O'Feo 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 O'Feo Nero d'Avola from Winery Foraci are 2017, 2016, 2018, 0 and 2015.
Informations about the Winery Foraci
The Winery Foraci is one of of the world's greatest estates. It offers 14 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
