Winery SettesoliCorale 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 Corale Nero d'Avola from the Winery Settesoli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Corale Nero d'Avola of Winery Settesoli in the region of Sicily is a powerful.
Food and wine pairings with Corale Nero d'Avola
Pairings that work perfectly with Corale Nero d'Avola
Original food and wine pairings with Corale Nero d'Avola
The Corale Nero d'Avola of Winery Settesoli matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tongue with pickle sauce, capellini with prosciutto or pan-fried lamb heart.
Details and technical informations about Winery Settesoli's Corale 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 Corale Nero d'Avola from Winery Settesoli are 2014, 0, 2012
Informations about the Winery Settesoli
The Winery Settesoli is one of of the world's great estates. It offers 89 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
