Winery Tenuta LeonardoLuna Calante Nero d'Avola
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
The Luna Calante Nero d'Avola of the Winery Tenuta Leonardo is in the top 30 of wines of Sicily.
Taste structure of the Luna Calante Nero d'Avola from the Winery Tenuta Leonardo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Luna Calante Nero d'Avola of Winery Tenuta Leonardo in the region of Sicily is a powerful.
Food and wine pairings with Luna Calante Nero d'Avola
Pairings that work perfectly with Luna Calante Nero d'Avola
Original food and wine pairings with Luna Calante Nero d'Avola
The Luna Calante Nero d'Avola of Winery Tenuta Leonardo matches generally quite well with dishes of beef, pasta or lamb such as recipes of wild boar stew in burgundy style, pasta romantica or leg of lamb in butterfly (barbecue).
Details and technical informations about Winery Tenuta Leonardo's Luna Calante Nero d'Avola.
Discover the grape variety: Nero d'Avola
Full-bodied, warm reds with deep colour and generous alcohol, with aromas of blackberry, black cherry jam, plum, liquorice, chocolate and Mediterranean spice. Ripe tannins and a broad, sunny finish. The star of Sicily (Nero d'Avola Sicilia DOC, Cerasuolo di Vittoria DOCG blended with Frappato, Eloro DOC). Native Sicilian variety, also called Calabrese, the most planted on the island.
Last vintages of this wine
The best vintages of Luna Calante Nero d'Avola from Winery Tenuta Leonardo are 2014, 0
Informations about the Winery Tenuta Leonardo
The Winery Tenuta Leonardo is one of of the world's greatest estates. It offers 5 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Ovoids (tanks)
Egg-shaped vats used for wine making and maturing that favour the natural suspension of the lees thanks to the vortex movements, which give the wine more fat and fruity aromas.
