Winery Castello di GabbianoNero D'Avola - Merlot Sicily Bonello
Red wine
This wine is a blend of 2 varietals which are the Nero d'Avola and the Merlot.
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Nero D'Avola - Merlot Sicily Bonello from the Winery Castello di Gabbiano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero D'Avola - Merlot Sicily Bonello of Winery Castello di Gabbiano in the region of Sicily is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Nero D'Avola - Merlot Sicily Bonello
Pairings that work perfectly with Nero D'Avola - Merlot Sicily Bonello
Original food and wine pairings with Nero D'Avola - Merlot Sicily Bonello
The Nero D'Avola - Merlot Sicily Bonello of Winery Castello di Gabbiano matches generally quite well with dishes of beef, pasta or veal such as recipes of greek moussaka, vegetarian lasagna or pork tenderloin with mushroom sauce.
Details and technical informations about Winery Castello di Gabbiano's Nero D'Avola - Merlot Sicily Bonello.
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.
Informations about the Winery Castello di Gabbiano
The Winery Castello di Gabbiano is one of of the world's great estates. It offers 41 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: 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.
