Winery Tenute RacalmareNero D'Avola Biologico
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 Nero D'Avola Biologico from the Winery Tenute Racalmare
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero D'Avola Biologico of Winery Tenute Racalmare in the region of Sicily is a powerful.
Food and wine pairings with Nero D'Avola Biologico
Pairings that work perfectly with Nero D'Avola Biologico
Original food and wine pairings with Nero D'Avola Biologico
The Nero D'Avola Biologico of Winery Tenute Racalmare matches generally quite well with dishes of beef, pasta or lamb such as recipes of celine's version of moussaka (5th meeting), elodie's pasta risotto or merguez - courgettes gratin (leftover barbecue).
Details and technical informations about Winery Tenute Racalmare's Nero D'Avola Biologico.
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 Biologico from Winery Tenute Racalmare are 2016, 0
Informations about the Winery Tenute Racalmare
The Winery Tenute Racalmare is one of of the world's greatest estates. It offers 4 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
