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Tannin: Medium +
Origin & Awards
Grape: Nero d'Avola Blend
Fermentation: Biodynamic Steel Only
Serving Temperature: Best enjoyed at 16-18 Degrees
Asian Food Pairing:
Western Food Pairing: Crayfish tomato pasta, lamb shank
B.IO bpuntoio - Nero D'Avola Cabernet "Terre Siciliane" Organic IGP
Nero d'Avola is also known as Calabrese, one of the most important purple grape grown in Sicily where its cultivation is concentrated. The name Calabrese is misleading, however as it leads on to believe it might have originated in Calabria. The actual term derives from Calavrizi or Calanlisi from Colla-Anlisi, or colla (grape, in Sicilian dialect) and Anlisi (Avola, in Sicilian). It is a varietal that ripens rather early and is generally grown in the low espalier method, as well as the Spurred Cordon and Guyot
A blend of 55% Nero d'Avola & 45% Cabernet Sauvignon. Organic Nero d'Avola and Cabernet grapes are harvested seperately. Pressed and fermented in steel tanks at 24ºC. After 10 days of maceration the skins are seperated and the wine is placed in tanks where it remains for 6-8 months.
B.IO's Nero D'Avola is a deep crimson color with ruby hue.
Ripe profile of plum, cassis and blackcurrant. Medium-bodied, viscous texture and succulent tannins that melt with the soft acidity. We love that tinge of smokiness, slight woody note. Very interesting bottle and fuller mouthfeel. We went out on a limb and tried with dark cacao chocolate. NOT TOO BAD