Winery Tenute GalfanoBaglio delle More Terra Nera 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 Baglio delle More Terra Nera Nero d'Avola from the Winery Tenute Galfano
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baglio delle More Terra Nera Nero d'Avola of Winery Tenute Galfano in the region of Sicily is a powerful.
Food and wine pairings with Baglio delle More Terra Nera Nero d'Avola
Pairings that work perfectly with Baglio delle More Terra Nera Nero d'Avola
Original food and wine pairings with Baglio delle More Terra Nera Nero d'Avola
The Baglio delle More Terra Nera Nero d'Avola of Winery Tenute Galfano matches generally quite well with dishes of beef, pasta or lamb such as recipes of express veal stew in a pressure cooker, baked lasagna or lamb tagine with figs.
Details and technical informations about Winery Tenute Galfano's Baglio delle More Terra Nera 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 Baglio delle More Terra Nera Nero d'Avola from Winery Tenute Galfano are 2013, 0, 2015
Informations about the Winery Tenute Galfano
The Winery Tenute Galfano is one of of the world's greatest estates. It offers 8 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
