Winery ColosiNero d'Avola
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 from the Winery Colosi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero d'Avola of Winery Colosi in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Nero d'Avola of Winery Colosi in the region of Sicily often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of earthy, blackberry or blueberry.
Food and wine pairings with Nero d'Avola
Pairings that work perfectly with Nero d'Avola
Original food and wine pairings with Nero d'Avola
The Nero d'Avola of Winery Colosi matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tagliata with truffle oil, express beef cannelloni or shoulder of lamb in a crust.
Details and technical informations about Winery Colosi's 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 Nero d'Avola from Winery Colosi are 2009, 2018, 2016, 2011 and 2017.
Informations about the Winery Colosi
The Winery Colosi is one of of the world's greatest estates. It offers 25 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
