Winery Tenute OrestiadiNero d'Avola Douar
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 Douar from the Winery Tenute Orestiadi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero d'Avola Douar of Winery Tenute Orestiadi 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 Douar
Pairings that work perfectly with Nero d'Avola Douar
Original food and wine pairings with Nero d'Avola Douar
The Nero d'Avola Douar of Winery Tenute Orestiadi matches generally quite well with dishes of beef, lamb or pasta such as recipes of beef fillet in a crust, lamb chops with figs and honey or pasta carbonara.
Details and technical informations about Winery Tenute Orestiadi's Nero d'Avola Douar.
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 Douar from Winery Tenute Orestiadi are 0
Informations about the Winery Tenute Orestiadi
The Winery Tenute Orestiadi is one of of the world's great estates. It offers 72 wines for sale in the of Sicilia to come and discover on site or to buy online.
The wine region of Sicilia
Sunny island with identity-driven wines. Signature Nero d'Avola as red: fleshy and fruity with notes of black cherry, candied plum, Mediterranean herbs, round tannins. Nerello Mascalese on Etna: fine, mineral red, volcanic ash and red fruits. Crunchy Frappato.
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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
