Feudi del Pisciotto Versace Nero D'Avola

75 cl / 14% Vol

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Feudi del Pisciotto Versace Nero D'Avola

Only the finest Nero D'Avola grapes are picked to make this wine. This is an intense full bodied wine with lots of red and black fruit flavours. The bottle was designed by the Italian fashion house Versace.

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Feudi del Pisciotto Versace Nero D'Avola

€29.00

Ex Tax: €23.58

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Product Details

Tasting Notes from Celtic Whiskey Shop and Wines on the Green

Nose Notes of plum and blackcurrant on the nose

Palate This wine is full bodied with intense flavours of red and black fruits and smooth tannins.

Fact Sheet

Fluid 75 cl

Grape Variety 100% Nero d'Avola

Maturation Aged in French oak, 50% of which is new.

Alcohol % 14%

Style Dry, Full Bodied

Estate/Producer Feudi del Pisciotto

Country Italy

Region/AOC Sicily

Vintage 2017

Closure Cork

Awards and/or Press Quotes

Wine Enthusiast Wine Enthusiast 85 Points

FAQs

What style of wine goes with dark chocolate?

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.

Why are style wines not vegan?

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.