Winery PasquaLe Collezioni Nero d'Avola
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Le Collezioni Nero d'Avola from the Winery Pasqua
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Collezioni Nero d'Avola of Winery Pasqua in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Le Collezioni Nero d'Avola of Winery Pasqua in the region of Sicily often reveals types of flavors of non oak, earth or oak.
Food and wine pairings with Le Collezioni Nero d'Avola
Pairings that work perfectly with Le Collezioni Nero d'Avola
Original food and wine pairings with Le Collezioni Nero d'Avola
The Le Collezioni 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, pasta with scamorza and pancetta cheese or lamb tagine with apricots (morocco).
Details and technical informations about Winery Pasqua's Le Collezioni 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 Le Collezioni Nero d'Avola from Winery Pasqua are 2015, 2017, 2016, 2014 and 2013.
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 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: Bouquet
The tertiary aromas that develop during aging and characterize the wine at its peak. This term is improperly used to refer to the aromas of a wine in general.
