Winery LinteoNero d'Avola Appassimento
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 Appassimento from the Winery Linteo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero d'Avola Appassimento of Winery Linteo 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 Appassimento
Pairings that work perfectly with Nero d'Avola Appassimento
Original food and wine pairings with Nero d'Avola Appassimento
The Nero d'Avola Appassimento of Winery Linteo matches generally quite well with dishes of beef, pasta or lamb such as recipes of pork tongue with tomato sauce and pickles, pasta with chicken, peppers and mushrooms or lamb tagine with prunes.
Details and technical informations about Winery Linteo's Nero d'Avola Appassimento.
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 Appassimento from Winery Linteo are 2015, 2019, 2016, 2018 and 0.
Informations about the Winery Linteo
The Winery Linteo is one of of the world's greatest estates. It offers 16 wines for sale in the of Sicily to come and discover on site or to buy online.
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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
