Winery Santa TresaNivuro Nero d'Avola - Perricone
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Nivuro Nero d'Avola - Perricone from the Winery Santa Tresa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nivuro Nero d'Avola - Perricone of Winery Santa Tresa in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Nivuro Nero d'Avola - Perricone of Winery Santa Tresa in the region of Sicily often reveals types of flavors of earthy, earth or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Nivuro Nero d'Avola - Perricone
Pairings that work perfectly with Nivuro Nero d'Avola - Perricone
Original food and wine pairings with Nivuro Nero d'Avola - Perricone
The Nivuro Nero d'Avola - Perricone of Winery Santa Tresa matches generally quite well with dishes of beef, pasta or lamb such as recipes of fresh sausage, tagliatelle with spinach cream or lamb mice confit and melting carrots.
Details and technical informations about Winery Santa Tresa's Nivuro Nero d'Avola - Perricone.
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 Nivuro Nero d'Avola - Perricone from Winery Santa Tresa are 2016, 2015, 2014, 2013 and 2010.
Informations about the Winery Santa Tresa
The Winery Santa Tresa is one of of the world's greatest estates. It offers 19 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: Aging
Period during which a wine is kept in a cellar where it goes through different phases of evolution of its aromatic range and a maturation of its constituents (evolution of the colour, refining of the tannins, harmonization of the different flavours, etc.). The wine evolves better and less quickly in large containers, whereas it deteriorates prematurely in half-bottles.
