Winery CVA CanicattiMotyum 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.
Taste structure of the Motyum Nero d'Avola from the Winery CVA Canicatti
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Motyum Nero d'Avola of Winery CVA Canicatti in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Motyum Nero d'Avola
Pairings that work perfectly with Motyum Nero d'Avola
Original food and wine pairings with Motyum Nero d'Avola
The Motyum Nero d'Avola of Winery CVA Canicatti matches generally quite well with dishes of beef, pasta or lamb such as recipes of fresh sausage, pasta stuffed with meat or lamb with vermicelli.
Details and technical informations about Winery CVA Canicatti's Motyum 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 Motyum Nero d'Avola from Winery CVA Canicatti are 2013, 2015, 0, 2016
Informations about the Winery CVA Canicatti
The Winery CVA Canicatti is one of of the world's great estates. It offers 37 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: Amylic
Aroma reminiscent of banana, candy, and sometimes nail polish, particularly present in primeur wines. The amylic taste is reminiscent of the aromas of industrial confectionery and does not reflect a great expression of terroir.
