Winery ZabuChiantari 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 Chiantari Nero d'Avola from the Winery Zabu
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chiantari Nero d'Avola of Winery Zabu in the region of Sicile is a powerful.
Wine flavors and olphactive analysis
On the nose the Chiantari Nero d'Avola of Winery Zabu in the region of Sicile often reveals types of flavors of cherry, chocolate or dried fruit and sometimes also flavors of black fruit, red fruit or spices.
Food and wine pairings with Chiantari Nero d'Avola
Pairings that work perfectly with Chiantari Nero d'Avola
Original food and wine pairings with Chiantari Nero d'Avola
The Chiantari Nero d'Avola of Winery Zabu matches generally quite well with dishes of beef, pasta or lamb such as recipes of barbecued prime rib with coarse salt, spaghetti neapolitan style or lamb mouse with onions and red wine.
Details and technical informations about Winery Zabu's Chiantari 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 Chiantari Nero d'Avola from Winery Zabu are 2017, 2018, 2016, 2001 and 2015.
Informations about the Winery Zabu
The Winery Zabu is one of of the world's greatest estates. It offers 19 wines for sale in the of Sicile to come and discover on site or to buy online.
The wine region of Sicile
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).
News related to this wine
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The word of the wine: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
