Winery TolaNjiro 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 Njiro Nero d'Avola from the Winery Tola
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Njiro Nero d'Avola of Winery Tola in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Njiro Nero d'Avola of Winery Tola in the region of Sicily often reveals types of flavors of earth.
Food and wine pairings with Njiro Nero d'Avola
Pairings that work perfectly with Njiro Nero d'Avola
Original food and wine pairings with Njiro Nero d'Avola
The Njiro Nero d'Avola of Winery Tola matches generally quite well with dishes of beef, pasta or lamb such as recipes of cornish pasties, chicken lasagna or lamb marinated in white wine.
Details and technical informations about Winery Tola's Njiro 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 Njiro Nero d'Avola from Winery Tola are 2013, 0, 2015, 2016
Informations about the Winery Tola
The Winery Tola is one of of the world's great estates. It offers 24 wines for sale in the of Sicilia to come and discover on site or to buy online.
The wine region of Sicilia
The wine region of Sicilia is located in the region of Sicile of Italy. We currently count 825 estates and châteaux in the of Sicilia, producing 1804 different wines in conventional, organic and biodynamic agriculture. The wines of Sicilia go well with generally quite well with dishes .
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
