Winery Villa ToninoBaglio Curatolo 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 Curatolo Nero d'Avola from the Winery Villa Tonino
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Baglio Curatolo Nero d'Avola of Winery Villa Tonino in the region of Sicily is a powerful.
Food and wine pairings with Baglio Curatolo Nero d'Avola
Pairings that work perfectly with Baglio Curatolo Nero d'Avola
Original food and wine pairings with Baglio Curatolo Nero d'Avola
The Baglio Curatolo Nero d'Avola of Winery Villa Tonino matches generally quite well with dishes of beef, pasta or lamb such as recipes of tournedos rossini, ham lasagness or leg of lamb in butterfly (barbecue).
Details and technical informations about Winery Villa Tonino's Baglio Curatolo 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 Curatolo Nero d'Avola from Winery Villa Tonino are 2017, 0, 2008
Informations about the Winery Villa Tonino
The Winery Villa Tonino is one of of the world's great estates. It offers 15 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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
