Feudi del Pisciotto Baglio del Sole Nero D'Avola
75 cl
/
13.5% Vol
Nero D'Avola is Sicily's native grape variety. For many years it was considered too syrupy and high in alcohol to be used for anything but fortifying weaker reds in Italy and across Europe. Thanks to modern viticulture techniques and night harvesting this has all changed. Nowadays it is used in many of the region's top quality releases. This release is no exception. A fresh fruity example of this style of wine making!
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Feudi del Pisciotto Baglio del Sole Nero D'Avola
€17.00
Ex Tax: €13.82
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Aromas of black fruits such as black cherries and blackberries, some spiced notes too
Palate
Full bodied, slightly spicy with soft tannins.
Colour
Ruby
Fact Sheet
Fluid
75 cl
Grape Variety
100% Nero d'Avola
Alcohol %
13.5%
Style
Dry, Medium-Bodied
Estate/Producer
Feudi del Pisciotto
Country
Italy
Region/AOC
Sicily
Vintage
2020
Making Techniques
Vinification in steel tanks for 15 days at a controlled temperature of 27ºC. Aged in steel and cement for 6 months. Refined in bottle for 4 months
Closure
Cork
Cellaring/Ageing Potential
Drink now
Awards and/or Press Quotes
James Suckling
90 Points
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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