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 beef stew provencal style, pasta cake or lamb biryani.
Details and technical informations about Winery Tenute Racalmare's Nero D'Avola Biologico.
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 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
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: Basic wine
Dry, still wine intended for the production of sparkling wines (champagne, crémants, etc.). The basic wines undergo a second fermentation in the bottle for the production of carbon dioxide, and therefore of bubbles.
