Winery La Casa Del VinoKophinos Nero d'Avola
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Kophinos Nero d'Avola from the Winery La Casa Del Vino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Kophinos Nero d'Avola of Winery La Casa Del Vino in the region of Sicile is a powerful.
Food and wine pairings with Kophinos Nero d'Avola
Pairings that work perfectly with Kophinos Nero d'Avola
Original food and wine pairings with Kophinos Nero d'Avola
The Kophinos Nero d'Avola of Winery La Casa Del Vino matches generally quite well with dishes of beef, pasta or veal such as recipes of vegetable noddles, pasta with chicken or tunisian pasta.
Details and technical informations about Winery La Casa Del Vino's Kophinos 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.
Informations about the Winery La Casa Del Vino
The Winery La Casa Del Vino is one of of the world's greatest estates. It offers 5 wines for sale in the of Sicilia to come and discover on site or to buy online.
The wine region of Sicilia
The wine region of Sicilia is located in the region of Sicile of Italy. We currently count 825 estates and châteaux in the of Sicilia, producing 1804 different wines in conventional, organic and biodynamic agriculture. The wines of Sicilia go well with generally quite well with dishes .
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
