Winery OcchipintiNero d'Avola Sicilia Siccagno
Red wine
This wine is composed of 100% of the grape variety Nero d'Avola.
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Nero d'Avola Sicilia Siccagno from the Winery Occhipinti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero d'Avola Sicilia Siccagno of Winery Occhipinti in the region of Sicile is a powerful.
Wine flavors and olphactive analysis
On the nose the Nero d'Avola Sicilia Siccagno of Winery Occhipinti in the region of Sicile often reveals types of flavors of cherry, earth or clove and sometimes also flavors of stone, tomatoes or almonds.
Food and wine pairings with Nero d'Avola Sicilia Siccagno
Pairings that work perfectly with Nero d'Avola Sicilia Siccagno
Original food and wine pairings with Nero d'Avola Sicilia Siccagno
The Nero d'Avola Sicilia Siccagno of Winery Occhipinti matches generally quite well with dishes of beef, pasta or lamb such as recipes of express veal stew in a pressure cooker, pasta with ham or couscous without couscous maker.
Details and technical informations about Winery Occhipinti's Nero d'Avola Sicilia Siccagno.
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 Nero d'Avola Sicilia Siccagno from Winery Occhipinti are 1980, 2016, 2015, 2012 and 2014.
Informations about the Winery Occhipinti
The Winery Occhipinti is one of of the world's greatest estates. It offers 21 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
At the heart of the terroirs of Mâcon-Charnay-les-Mâcon
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Charnay-les-Mâcon, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bo ...
At the heart of the terroirs of Mâcon-Chaintré
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Chaintré, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWi ...
The Saint-Véran appellation investigated through its geology and geography
The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of the Saint-Véran appellation.The exercice is particularly complex as there are so many variables that make up the terroir throughout its geographical area. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program broadcasted in June 2021. Retrouvez-nous sur les réseaux so ...
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
