Winery ValbelloNero d'Avola
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
The Nero d'Avola of the Winery Valbello is in the top 70 of wines of Sicily.
Taste structure of the Nero d'Avola from the Winery Valbello
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nero d'Avola of Winery Valbello in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
Food and wine pairings with Nero d'Avola
Pairings that work perfectly with Nero d'Avola
Original food and wine pairings with Nero d'Avola
The Nero d'Avola of Winery Valbello matches generally quite well with dishes of beef, pasta or lamb such as recipes of tanjia, tagliatelle with carbonara or tajine with 2 meats and preserved lemons.
Details and technical informations about Winery Valbello's Nero d'Avola.
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 from Winery Valbello are 2016, 2014, 0, 2012 and 2008.
Informations about the Winery Valbello
The Winery Valbello is one of of the world's greatest estates. It offers 10 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: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
