Winery VinciCalavianca Nero d'Avola
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Calavianca Nero d'Avola from the Winery Vinci
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Calavianca Nero d'Avola of Winery Vinci in the region of Sicily is a powerful.
Food and wine pairings with Calavianca Nero d'Avola
Pairings that work perfectly with Calavianca Nero d'Avola
Original food and wine pairings with Calavianca Nero d'Avola
The Calavianca Nero d'Avola of Winery Vinci matches generally quite well with dishes of beef, lamb or veal such as recipes of boeuf lôc lac (cambodia), oriental stew with couscous or bigos (polish sauerkraut with paprika).
Details and technical informations about Winery Vinci's Calavianca 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 Calavianca Nero d'Avola from Winery Vinci are 2015, 0
Informations about the Winery Vinci
The Winery Vinci is one of of the world's great estates. It offers 27 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
