Winery SettesoliNero d'Avola Terre Siciliane Isola
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Nero d'Avola Terre Siciliane Isola from the Winery Settesoli
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero d'Avola Terre Siciliane Isola of Winery Settesoli in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Nero d'Avola Terre Siciliane Isola
Pairings that work perfectly with Nero d'Avola Terre Siciliane Isola
Original food and wine pairings with Nero d'Avola Terre Siciliane Isola
The Nero d'Avola Terre Siciliane Isola of Winery Settesoli matches generally quite well with dishes of beef, pasta or lamb such as recipes of roast beef in a crust (onions & mustard), simple chinese noodle soup or lamb keftas.
Details and technical informations about Winery Settesoli's Nero d'Avola Terre Siciliane Isola.
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 Terre Siciliane Isola from Winery Settesoli are 2013, 0
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
