|Dimensions||26 × 16 × 32 cm|
£33.00 – £198.00 (Price for a single bottle) immediate availabilityA tradition handed down over time, which finds exaltation in the nectar of the Gods. Wine, an expression of our territory and our identity. Olimpo Patrono - Red Wine - Nero d'Avola is an exceptional wine with a great personality, intense red color, with evident purple hues.
|Designation||Nero d Avola DOC Noto Reserve|
|Grape Types||100% Nero d Avola|
|Bottle Size||75 cl Bottle|
|Number of bottles produced||7.000|
Destemming and subsequent maceration with the skins for 8 days
In steel for 8 months, in tonneau for 10 months, in bottle for 6 months
|Conservation and Refinement||In a horizontal position at a temperature between 14-16° C. Refinement can be continued for up to 7-8 years after harvest in a suitable environment.|
|Dimensions||26 × 16 × 32 cm|
|Colour||Intense red color with evident purple hues|
|Scent||Withered flowers, small berry red fruits, dehydrated bitter orange peel, leather, sensations of blood and salting, marine|
|Taste||Fleshy and extraordinarily savory, velvety tannin, long|
The best known vine in Sicily and in the world: Nero D’Avola
It has its origins in Caluria, a Greek island and city from which the calauris grape was grown. Other ancient denominations give birth to the vine in Calabria with the name “calaurisi”. In reality there are good reasons to believe that the aforementioned vine originates in the territory of Syracuse. And even more, the name Nero d’Avola derives from the union of calea, a Sicilian synonym of “racina” for grapes and “aulisi”, derived in turn from the dialect that indicates the municipality of Avola, in the province of Syracuse.
Nero d’Avola has been for over a hundred years, a blending wine for its structure and high alcohol content.
Today, it is certainly the most cultivated vine in the whole Sicilian territory.
2019 International Wine Competition City of Wine, Gold Medal, 88/100
Gambero Rosso, 1
I Vini Di Veronelli Glass, 2 Stars – 87 Pt
Vini Buoni D’italia, 2 Stars
Gambero Rosso, 2 Black Goblets
I Vini Di Veronelli, 88/100
I Vini Di Veronelli, 86/100
Iwc Wine , Great Mention
Vini Buoni D’Italia, Wine Not To Be
Missed 44th “Dojua D’or” Award, Dojua D’or
Gambero Rosso Award , 2 Glasses
I Vini D ‘ Italy, 3 Bottles
Good Wines Of Italy, 4 Stars
XII International Competition “The Mayor’s Selection”, Meaglia D’Argento
Mundus Vini, Silver Medal
Merano Wine Award
HOW TO COOK
Layout the meat and tenderise to make thin. Prepare a thin omelete and lay on top of the meat. Add the slices of bacon and cheese and a little finely chopped onion. Role up, tie with string and place in a large pan with a little hot olive oil. Brown gently and add the finely chopped carrot and celery, a glass of red wine and a little vegetable stock. Salt and pepper to taste, put a lid on and simmer at a low flame for around 45 minutes. Take out the meat carefully and reduce the remaining sauce to make a thick vegetable gravy. Take the farsumagru to the table whole and slice in front of your guests. Serve with a little sauce and a full-bodied red wine.