Winery GiordanoSole di Sicilia Nero d'Avola
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Sole di Sicilia Nero d'Avola from the Winery Giordano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sole di Sicilia Nero d'Avola of Winery Giordano in the region of Sicile is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Sole di Sicilia Nero d'Avola of Winery Giordano in the region of Sicile often reveals types of flavors of black fruit.
Food and wine pairings with Sole di Sicilia Nero d'Avola
Pairings that work perfectly with Sole di Sicilia Nero d'Avola
Original food and wine pairings with Sole di Sicilia Nero d'Avola
The Sole di Sicilia Nero d'Avola of Winery Giordano matches generally quite well with dishes of beef, pasta or lamb such as recipes of spaghetti with beef balls, pasta gratin carbonara style or mamyjaja lamb mouse tagine.
Details and technical informations about Winery Giordano's Sole di Sicilia 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 Sole di Sicilia Nero d'Avola from Winery Giordano are 2017, 2015
Informations about the Winery Giordano
The Winery Giordano is one of of the world's great estates. It offers 357 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: Liquid
Sweet wine containing more than 50 grams of residual sugar per liter. Sweet wines are made from grapes often affected by botrytis cinerea and concentrated either by passerillage (drying of the grapes on the vine stock), or after the harvest (straw wines), or by the cold (ice wines).
