Winery Giovanni FloraMamma Mia Mothervines of Nero d'Avola
Red wine
This wine is composed of 100% of the grape variety Nero d'Avola.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Mamma Mia Mothervines of Nero d'Avola from the Winery Giovanni Flora
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Mamma Mia Mothervines of Nero d'Avola of Winery Giovanni Flora in the region of Sicily is a powerful.
Food and wine pairings with Mamma Mia Mothervines of Nero d'Avola
Pairings that work perfectly with Mamma Mia Mothervines of Nero d'Avola
Original food and wine pairings with Mamma Mia Mothervines of Nero d'Avola
The Mamma Mia Mothervines of Nero d'Avola of Winery Giovanni Flora matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef lark, thai coconut chicken with black mushrooms or ghormeh sabzi (iranian herbed lamb stew).
Details and technical informations about Winery Giovanni Flora's Mamma Mia Mothervines of 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 Mamma Mia Mothervines of Nero d'Avola from Winery Giovanni Flora are 0, 2010
Informations about the Winery Giovanni Flora
The Winery Giovanni Flora is one of of the world's greatest estates. It offers 1 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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
