Winery VaccaroLuna 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 Luna Nero d'Avola from the Winery Vaccaro
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Luna Nero d'Avola of Winery Vaccaro in the region of Sicily is a powerful.
Wine flavors and olphactive analysis
On the nose the Luna Nero d'Avola of Winery Vaccaro in the region of Sicily often reveals types of flavors of cherry, oak or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Luna Nero d'Avola
Pairings that work perfectly with Luna Nero d'Avola
Original food and wine pairings with Luna Nero d'Avola
The Luna Nero d'Avola of Winery Vaccaro matches generally quite well with dishes of beef, pasta or lamb such as recipes of pork shoulder with mustard, pasta gratin or purple leg of lamb with red wine and cranberries.
Details and technical informations about Winery Vaccaro's Luna 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 Luna Nero d'Avola from Winery Vaccaro are 2016, 2015, 2014, 2018 and 2017.
Informations about the Winery Vaccaro
The Winery Vaccaro is one of of the world's greatest estates. It offers 51 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: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
