Winery PasquaCapitolo 31 Nero d'Avola
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 Capitolo 31 Nero d'Avola from the Winery Pasqua
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Capitolo 31 Nero d'Avola of Winery Pasqua in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Capitolo 31 Nero d'Avola of Winery Pasqua in the region of Sicily often reveals types of flavors of non oak, oak or spices.
Food and wine pairings with Capitolo 31 Nero d'Avola
Pairings that work perfectly with Capitolo 31 Nero d'Avola
Original food and wine pairings with Capitolo 31 Nero d'Avola
The Capitolo 31 Nero d'Avola of Winery Pasqua matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue with pickle sauce, mascarpone/gorgonzola macaroni gratin or leg of lamb with spices.
Details and technical informations about Winery Pasqua's Capitolo 31 Nero d'Avola.
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 Capitolo 31 Nero d'Avola from Winery Pasqua are 2019, 2018, 0
Informations about the Winery Pasqua
The Winery Pasqua is one of of the world's great estates. It offers 200 wines for sale in the of Sicilia to come and discover on site or to buy online.
The wine region of Sicilia
Sunny island with identity-driven wines. Signature Nero d'Avola as red: fleshy and fruity with notes of black cherry, candied plum, Mediterranean herbs, round tannins. Nerello Mascalese on Etna: fine, mineral red, volcanic ash and red fruits. Crunchy Frappato.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
