Winery Gran DucaGold Release Nero d'Avola
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Gold Release Nero d'Avola from the Winery Gran Duca
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gold Release Nero d'Avola of Winery Gran Duca in the region of Veneto is a powerful.
Food and wine pairings with Gold Release Nero d'Avola
Pairings that work perfectly with Gold Release Nero d'Avola
Original food and wine pairings with Gold Release Nero d'Avola
The Gold Release Nero d'Avola of Winery Gran Duca matches generally quite well with dishes of beef, pasta or lamb such as recipes of cabri en colombo with creole sauce, fish with tamarind or milk-fed lamb sautéed with saffron and lemon.
Details and technical informations about Winery Gran Duca's Gold Release Nero d'Avola.
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 Gold Release Nero d'Avola from Winery Gran Duca are 0
Informations about the Winery Gran Duca
The Winery Gran Duca is one of of the world's great estates. It offers 20 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
World star of Prosecco: fresh, light Glera sparklers with notes of pear, green apple and white flowers, fruity, convivial bubbles. Veronese reds from Corvina and Rondinella: light, crisp Bardolino, fruity Valpolicella, opulent, concentrated Amarone DOCG (black cherry, chocolate, raisin) from dried grapes. Mineral, almondy Soave (Garganega) whites, fresh Pinot Grigio. 97,500 ha, Italy's largest production.
The word of the wine: Basic wine
Dry, still wine intended for the production of sparkling wines (champagne, crémants, etc.). The basic wines undergo a second fermentation in the bottle for the production of carbon dioxide, and therefore of bubbles.
