Winery PlanetaSanta Cecilia 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 Santa Cecilia Nero d'Avola from the Winery Planeta
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Santa Cecilia Nero d'Avola of Winery Planeta in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Santa Cecilia Nero d'Avola of Winery Planeta in the region of Sicily often reveals types of flavors of iron, cream or cherry and sometimes also flavors of oaky, citrus or smoke.
Food and wine pairings with Santa Cecilia Nero d'Avola
Pairings that work perfectly with Santa Cecilia Nero d'Avola
Original food and wine pairings with Santa Cecilia Nero d'Avola
The Santa Cecilia Nero d'Avola of Winery Planeta matches generally quite well with dishes of beef, lamb or pasta such as recipes of tournedos with foie gras, marinated lamb chops or pasta with lemon and comté cheese.
Details and technical informations about Winery Planeta's Santa Cecilia 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 Santa Cecilia Nero d'Avola from Winery Planeta are 2000, 2021, 2020, 2018 and 2017.
Informations about the Winery Planeta
The Winery Planeta is one of of the world's greatest estates. It offers 47 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
