Winery Vino LauriaZio Paolo
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 Zio Paolo from the Winery Vino Lauria
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Zio Paolo of Winery Vino Lauria in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Zio Paolo of Winery Vino Lauria in the region of Sicily often reveals types of flavors of cherry, oaky or earthy and sometimes also flavors of red fruit, strawberries or licorice.
Food and wine pairings with Zio Paolo
Pairings that work perfectly with Zio Paolo
Original food and wine pairings with Zio Paolo
The Zio Paolo of Winery Vino Lauria matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef mironton, cannelloni au gratin stuffed with bolognese sauce or baekenofe (alsatian meat stew).
Details and technical informations about Winery Vino Lauria's Zio Paolo.
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 Zio Paolo from Winery Vino Lauria are 2015, 2014, 2013, 2011 and 2016.
Informations about the Winery Vino Lauria
The Winery Vino Lauria is one of of the world's greatest estates. It offers 18 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: Performance
Quantity of grapes harvested per hectare. In AOC, the average yield is limited on the proposal of the appellation syndicate, validated by the Inao. The use of high-performance plant material (especially clones) and better control of vine diseases have increased yields. This is not without consequences on the quality of the wines (dilution) and on the state of the market (too much wine). We must not over-simplify: low yields are not synonymous with quality, and it is often in years with generous harvests that we find the greatest vintages (1982 and 1986 in Bordeaux, 1996 in Champagne, 1990 and 2005 in Burgundy...).
