Winery Tenuta La FavolaNero d'Avola - Frappato
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 - Frappato from the Winery Tenuta La Favola
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero d'Avola - Frappato of Winery Tenuta La Favola in the region of Sicile is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Nero d'Avola - Frappato
Pairings that work perfectly with Nero d'Avola - Frappato
Original food and wine pairings with Nero d'Avola - Frappato
The Nero d'Avola - Frappato of Winery Tenuta La Favola matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef fashion, tagliatelle with spinach cream or irish stew.
Details and technical informations about Winery Tenuta La Favola's Nero d'Avola - Frappato.
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 - Frappato from Winery Tenuta La Favola are 2014, 2018, 2016, 2013
Informations about the Winery Tenuta La Favola
The Winery Tenuta La Favola is one of of the world's greatest estates. It offers 14 wines for sale in the of Sicile to come and discover on site or to buy online.
The wine region of Sicile
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).
News related to this wine
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The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
