Gulfi Nero d'Avola Sicilia IGT Nerojbleo 2006

Winemaker's Notes:

Ruby red color, with deep violet reflections. Ethereal, intense, characteristic of red fruit with a hint of vanilla on the nose. Flavor is elegant, harmonious, lingering finish. A smooth and at the same time plucky wine that magnificently accompanies winter legume, multi-grain, and vegetable soups. It envelops and takes custody of the liquid aspect of soups, tender in capturing the theme of the accompaniment without ever giving the sensation of prevailing. Another intriguing possibility is that of drinking it with Mediterranean dishes that unite flavourful vegetables, herbs and cheeses such as an oven baked pasta with aubergines, parmesan, mozzerella, and aromatic herbs, or also the classic aubergine parmesan.

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3.36 5 0.5
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Member Reviews for Gulfi Nero d'Avola Sicilia IGT Nerojbleo

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Snooth User: Eric Guido
92549169,636
3.50 5
09/25/2011

The nose showed masses of ripe crushed berries, dark chocolate, burnt sugar, minerals and a bit of vanilla. On the palate, it was velvety smooth and rich but was quickly made fresh by a balanced of acidity and tannin. Flavors of dark red fruits and sweet spice filled out the palate, leading to a medium-logn finish of ripe berries and sweet spice. This is a seriously overachieving wine for the price and although it's very ripe and rich, everything has its place in my book.



Ruby red color, with deep violet reflections. Ethereal, intense, characteristic of red fruit with a hint of vanilla on the nose. Flavor is elegant, harmonious, lingering finish. A smooth and at the same time plucky wine that magnificently accompanies winter legume, multi-grain, and vegetable soups. It envelops and takes custody of the liquid aspect of soups, tender in capturing the theme of the accompaniment without ever giving the sensation of prevailing. Another intriguing possibility is that of drinking it with Mediterranean dishes that unite flavourful vegetables, herbs and cheeses such as an oven baked pasta with aubergines, parmesan, mozzerella, and aromatic herbs, or also the classic aubergine parmesan.

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