Winery La ViteAltariva 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 Altariva Nero d'Avola from the Winery La Vite
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Altariva Nero d'Avola of Winery La Vite in the region of Sicily is a powerful.
Food and wine pairings with Altariva Nero d'Avola
Pairings that work perfectly with Altariva Nero d'Avola
Original food and wine pairings with Altariva Nero d'Avola
The Altariva Nero d'Avola of Winery La Vite matches generally quite well with dishes of beef, pasta or lamb such as recipes of rosbeef casserole mamie, tagliatelle with fresh salmon or shoulder of lamb with a spoon.
Details and technical informations about Winery La Vite's Altariva 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 Altariva Nero d'Avola from Winery La Vite are 2015, 2008, 0, 2011
Informations about the Winery La Vite
The Winery La Vite is one of of the world's greatest estates. It offers 23 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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
