Winery MenicucciTrecciaia Nero d'Avola
Red wine
This wine generally goes well with vegetarian, beef or lamb.
Food and wine pairings with Trecciaia Nero d'Avola
Pairings that work perfectly with Trecciaia Nero d'Avola
Original food and wine pairings with Trecciaia Nero d'Avola
The Trecciaia Nero d'Avola of Winery Menicucci matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fricandeaux german style, lamb roast with lavender or imene's tunisian ojja.
Details and technical informations about Winery Menicucci's Trecciaia 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 Trecciaia Nero d'Avola from Winery Menicucci are 2016, 0
Informations about the Winery Menicucci
The Winery Menicucci is one of of the world's great estates. It offers 37 wines for sale in the of Vino da Tavola to come and discover on site or to buy online.
The wine region of Vino da Tavola
Vino da Tavola was the most basic classification of Italian wines. It is now renamed simply "Vino" and appears on labels as Vino d'Italia. The original name literally means "table wine" as opposed to premium wines from specific geographical locations (see EU wine label). In May 2011, the first legal steps were taken to abolish the Vino da Tavola category, in favor of a New classification of wines called simply Vino.
The word of the wine: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
