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DON ANTONIO NERO D’AVOLA IGT 1998

DON ANTONIO NERO D’AVOLA IGT 1998

£50.00£300.00 (Price for a single bottle) immediate availability

Nero d'Avola is one of the most renowned red grape varieties grown indigenously in Sicily and one of the most widely planted all over the Island. Don Antonio is a fine Nero d’Avola, with a deep purple colour suggesting an aroma of voluptuous ripe cherries, rose, sweet spices, liquorice and cocoa. The mix of Sicily’s arid, Mediterranean heat and its large diurnal swings is conducive to creating ripe wines with retained acidity.
Clear
Minimum quantity: 6 pcs
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CHARACTERISTICS:
Designation Nero d Avola IGT Sicilia
Grape Types 100% Nero d Avola
Region Sicily (Italy)
Alcohol content 15%
Bottle Size 75 cl Bottle
Harvest Between the end of September and the beginning of October
Soil
White calcareous soils with small portions of clay at 500/550 metres above sea level
Vinification
Stainless steel tanks with 20 days of skin contact at a controlled temperature of 26/28°C (79/82.4°F)
Maturation 12 months ageing in new French Allier, Tronçais and Never 225 litre barriques, followed by further ageing of 12 months in the bottle.
SKU: nerodavola-1998-morgante Category:

Additional information

Weight 7 kg
Dimensions 26 × 16 × 32 cm
Colors

Regions

Types

Sommelier's Description

Colour Very intense ruby-garnet colour
Scent Wrapping and spicy, good dialectic between hints of vanilla and scents of caper and mint, then cassis and kirsch
Taste Silky red wine but with an imposing structure enhancing a blend of persuasive and refined tannins. Full, rich, powerful, warm, with soft and persistent tannins

The best known vine in Sicily and in the world: Nero D’Avola

 

This variety of vine, is usually called Calabrese,i t is grown almost exclusively in Sicily, a supposition is that the name Calarvisi comes from Calauria, a Greek island, and that it was imported during the Hellenic colonization in Sicily.

 

The Morgante family is fully committed to social responsibility and sustainability. For this reason their business line is environmentally correct and it always guarantees the highest level of health and safety.

 

Environment:
We are very sensible and pay attention to the environment protection issues, and we are sure we can secure a better future to the coming generation only with a minimal effort. This is the reason why we take care of the responsible use of the natural resources, from the depuration of the waste water to the recycling of the packages and materials used during the production cycle. We have also designated part of the farm to the preservation and protection of the wildlife.

 

Health and Safety:
We strongly believe in the inestimable value of human life, therefore our primary aim is the prevention of any workplace accidents. This aim is achieved by a scrupulous respect to the rules laid down for the matter of health and safety, and an appropriate training of all the employees.

Matching recipes

INVOLTINI SICILIANI – Sicilian Meat Roll

Made with beef, caciocavallo and pecorino cheese, involtini (meat rolls) is an island tradition that drives both the young and old crazy, especially if they’re barbecued!

 

INGREDIENTS:

  • 1 kg. of well leveled beef slices (size approx. 3 x 6 cm)
  • 2 big onions
  • Bay leaves
  • Half a grated onion
  • 300 g bread crumbs
  • 300 g grated semi-seasoned caciocavallo cheese or pecorino cheese (or Parmesan)
  • 50 g raisins
  • 50 g pine nuts
  • Half a glass of extra virgin olive oil
  • Salt and pepper to taste

 

HOW TO COOK

Lightly fry the finely chopped onion in a pan with a little oil and mix it, out of the fire, with the bread crumbs, the grated cheese, the raisins (that you have already softened in warm water) and the pine nuts. Then season with salt and pepper. Now blend everything with a little olive oil. The mixture should be compact so that it can be shaped.

 

Prepare the rolls by brushing the meat slices with olive oil and a pinch of salt then put on them a little bit of filling and wrap to form the rolls. Little by little prepare the spit while you make them by preceeding as follows: run through two bamboo skewer sticks a layer of onion, a bay leaf and the meat roll and then go on with onion, bay leaf and meat roll. Compose a skewer of four rolls and end with bay leaves and onion. Do this until all the ingredients are over. If you prefer, you can grease the rolls with olive oil and then pass them in the breadcrumbs (the softness is enhanced).

 

Once you’ve finished pass them on the the grill over the charcoal. This would be the best way of cooking meat rolls, however if you do not have the charcoal you may also use a griddle suitable for the purpose.

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