Winery La Torre di Castel RoccheroBovo Nero d'Avola
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 Bovo Nero d'Avola from the Winery La Torre di Castel Rocchero
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bovo Nero d'Avola of Winery La Torre di Castel Rocchero in the region of Sicile is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Bovo Nero d'Avola
Pairings that work perfectly with Bovo Nero d'Avola
Original food and wine pairings with Bovo Nero d'Avola
The Bovo Nero d'Avola of Winery La Torre di Castel Rocchero matches generally quite well with dishes of beef, pasta or lamb such as recipes of seven o'clock leg of lamb, tagliatelle with fresh salmon or leg of lamb brissac (leftover leg of lamb).
Details and technical informations about Winery La Torre di Castel Rocchero's Bovo 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 Bovo Nero d'Avola from Winery La Torre di Castel Rocchero are 2012
Informations about the Winery La Torre di Castel Rocchero
The Winery La Torre di Castel Rocchero is one of of the world's greatest estates. It offers 15 wines for sale in the of Sicile to come and discover on site or to buy online.
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).
News related to this wine
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The word of the wine: Extra-dry
Champagne with between 12 and 20 grams of sugar (see dosage liqueur).
