Winery Vílla GrísaCalù Nero 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 Calù Nero d'Avola of the Winery Vílla Grísa is in the top 70 of wines of Sicily.
Taste structure of the Calù Nero d'Avola from the Winery Vílla Grísa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Calù Nero d'Avola of Winery Vílla Grísa in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Calù Nero d'Avola
Pairings that work perfectly with Calù Nero d'Avola
Original food and wine pairings with Calù Nero d'Avola
The Calù Nero d'Avola of Winery Vílla Grísa matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef pot au feu (grandma's style), maultaschen ( swabian ravioli ) or pasta with merguez.
Details and technical informations about Winery Vílla Grísa's Calù 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 Calù Nero d'Avola from Winery Vílla Grísa are 2015, 2017, 2012, 2013
Informations about the Winery Vílla Grísa
The Winery Vílla Grísa 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
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: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
