Winery Mario GiacondiNero d'Avola Sicilia
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 Nero d'Avola Sicilia from the Winery Mario Giacondi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero d'Avola Sicilia of Winery Mario Giacondi in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Nero d'Avola Sicilia
Pairings that work perfectly with Nero d'Avola Sicilia
Original food and wine pairings with Nero d'Avola Sicilia
The Nero d'Avola Sicilia of Winery Mario Giacondi matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef with onions chinese style, vegetarian lasagna or dad's lamb mouse.
Details and technical informations about Winery Mario Giacondi's Nero d'Avola Sicilia.
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.
Last vintages of this wine
The best vintages of Nero d'Avola Sicilia from Winery Mario Giacondi are 2012, 2008, 0, 2013
Informations about the Winery Mario Giacondi
The Winery Mario Giacondi is one of of the world's great estates. It offers 24 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
