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Mandrarossa Nero d'Avola 2011
Sicily: Italy's Next, "Next Thing"/ Dark ruby. Voluptuous nose of crushed strawberry and velvet. A virtual brothel of caramel, baked apple, and candied cherry on the nose, this crowd pleaser is a pleasure to smell. Needs a pizza to tame the juicy acids. Represents of good value.Add winemaker's notes
Three and a half glasses
External Reviews for Mandrarossa Nero d'Avola
Sicily: Italy's Next, "Next Thing"/ Dark ruby. Voluptuous nose of crushed strawberry and velvet. A virtual brothel of caramel, baked apple, and candied cherry on the nose, this crowd pleaser is a pleasure to smell. Needs a pizza to tame the juicy acids. Represents of good value.
Founded in 1959, MandraRossa is the creation of Cantine Settesoli, one of the world’s largest wine producers. Boasting a premium range of estate-bottled wines, MandraRossa is part of Sicily’s largest wine producer and co-operative formed by 2,000 members. Located in the historic town of Menfi, in the southwest corner of this idyllic Mediterranean island, MandraRossa was guided into modern times by the “father” of contemporary Sicilian wine, Diego Planeta. Diego led the company for 38 years from 1973 to 2011. MandraRossa’s extensive investment in advanced winemaking technology combined with the expertise of a distinguished team of five full-time winemakers has resulted in an outstanding line of wines that capture the flavors, essence, and mystique of Sicily. Production Area The MandraRossa estate vineyards near the town of Menfi in southwestern Sicily. Sourced from vineyards first planted in 1989 at an altitude between 650 – 820 feet above sea level. Grape Varieties 100% Nero d’Avola Vinification The grapes are manually harvested in early September. A brief maceration then takes place for one day followed by one week of fermentation in stainless steel tanks at a controlled temperature between 72° - 77°F with yeasts selected by the winemakers for varietal and regional expression. A system of rack and return and traditional pumping over provides gentle extraction of deep color and fine tannins while retaining fruit characters. Post fermentation maceration is determined by the winemakers in order to accentuate the development of soft tannins and a greater degree of complexity in the wine. 30% of the wine is then aged in barriques for six months. The wine is then bottled in April and aged in bottle for three months. Color Ruby red Bouquet A fine nose of dark fruit and exotic spice Taste A bold and unique wine which is full-bodied on the palate with flavors of black cherry, wild plum and licorice, ending with a smooth finish of vanilla Alcohol 13.5% Serving Suggestions Nero d’Avola is the signature wine of Sicily and pairs well with local cuisine. Try with rich, flavorful pasta dishes, grilled red meats, and hard cheeses.
Nero d'Avola 2006 - Wine & Spirits/ There's an earthy edge pulling at the cherry and rasperry fruit in this simple red.
Nero d'Avola 2006 - 3 Stars, Wine & Spirits/ Wine & Spirits Champions of Value: "Southern Italy Red"
Nero d'Avola 2010 - Best Buy, Wine Enthusiast/ A consistent wine, year in and year out, MandraRossa’s fresh Nero d’Avola would pair perfectly with pizza or simple spaghetti and tomato sauce. It shows loads of cola, licorice, dark fruit and bright acidity on the close.
2007 Nero d'Avola - 86 Points & Best Buy, Wine Enthusiast/ Aged in stainless steel to maintain the freshness of the wine's bright fruit aromas, this is a simple easy-drinking red. The wine shows good harmony and bright cherry and blackberry flavors on the close.
Nero d'Avola 2008 - Men'sHealth.com/ Sicily was for too long known mostly for rustic plonk, but this medium-bodied wine is thoroughly modern, with black cherry and dark plum flavors, plenty of spice, and just a bit of mineral.
Food Pairings for Mandrarossa Nero d'Avola
Beef & Black Bean Chili with Chipotle & Avocado Recipe
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