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The wine shows good balance with a deep garnet color. Ripe, dark cherry and plum fruit in the mouth and soft oak overtones with a velvety texture. The fruit has a supple sweetness and distinct character with a spicy, lasting finish.
Pasta with meat sauces, roast and grilled beef, game and hard cheeses.
Sicily makes a lot o' wine. From Marsala, the sweet, fortified wine of the region, to up-and-coming Nero d'Avola, this hot and hilly region is diverse. Sicily was at one time more quantity focused than quality, and while it's still producing a great deal of wine, the quality coming out is much better. With poor soil (great for grapes), warm sunshine, little...Read More About Sicily
the warm island off the coast of Italy, has found its grape hero. Nero d'Avola
has long been the indigenous grape variety of the area, but was originally relegated
as a blending agent to add color and body to other wines of the region. In the
past few decades, Nero d'Avola has come into...Read More About Nero d'Avola
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