Sicily: Villa Chiarelli Manostalla Traditional Dinner & Wine
Experience an authentic Sicilian evening at Villa Chiarelli Manostalla. Enjoy a traditional dinner with local wines, hear stories of the estate, and experience Sicilia...
Profile
Structure
Drinking window
Best 2 to 8 years from vintage.
vintage2 yrs8 yrs10 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.
In the glass
Aroma: dark cherry, plum, dried herbs, light spice
Palate: cherry-plum, medium tannin, light herbs, clean finish
Cantine Milazzo's Sicilia DOC Nero d'Avola from Tyrrhenian-influenced north-east Sicily: accessible, dark-fruited and an everyday ambassador for this native grape at a coastal terroir.
What it pairs with
- Pasta con salsiccia e pomodoro The wine's dark-fruit density and medium body pair well with tomato-and-sausage pasta.More wines for sausages →
- Grilled tuna spiedini In the Messina area, tuna is grilled with Sicilian spices; the wine's dark fruit matches the meaty fish.More wines for tuna →
- Sicilian pizza with Caciocavallo Accessible everyday pairing for the local cheese-topped pizza.More wines for pizza →
With cheese
Ragusano
Our pick Nero d'Avola is among the reds the consortium's page on use suggests for Ragusano. Its dark fruit, warmth and medium tannin give an aged, savoury wheel some weight and soften its piquancy.
Pecorino Siciliano
Our pick The consortium says the piquancy of aged Pecorino Siciliano grows over 4 to 8 months. A Nero d'Avola with dark fruit and medium tannin stands up to the salt and spice; Qualigeo suggests bread and olives to tame the sharpness.
How to serve Cantine Milazzo Nero d'Avola
Allow 65 minutes from open to pour.
- Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
- Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
- Pair with. Pasta con salsiccia e pomodoro, Grilled tuna spiedini, Sicilian pizza with Caciocavallo. Match the wine's structure to the dish's fat and salt.
History
Cantine Milazzo produces a Sicilia DOC Nero d'Avola as the accessible everyday wine alongside the rarer Mamertino DOC expressions. The Milazzo area's proximity to the Tyrrhenian Sea creates a cooler north-east Sicilian terroir for Nero d'Avola compared to the hotter south and centre of the island.
- 2008First Milazzo Nero d'Avola vintage
Facts
- Producer
- Cantine Milazzo · visiting guide
- Grapes
- Nero d'Avola
- Classification
- Sicilia DOC
- Oak
- 10 months in large oak botti
- ABV
- 13.5%
- Price
- €12-20 at retail
- Drinking window
- 2-8 from vintage
- First vintage
- 2008
Frequently asked about Cantine Milazzo Nero d'Avola
What does Cantine Milazzo Nero d'Avola taste like?
On the nose, dark cherry, plum, dried herbs, light spice. On the palate, cherry-plum, medium tannin, light herbs, clean finish. Structurally medium-bodied, medium tannins, medium acidity with a clean, medium-length finish. Cantine Milazzo's Sicilia DOC Nero d'Avola from Tyrrhenian-influenced north-east Sicily: accessible, dark-fruited and an everyday ambassador for this native grape at a coastal terroir.
When should I drink Cantine Milazzo Nero d'Avola?
Drink 2-8 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Cantine Milazzo Nero d'Avola?
Pasta con salsiccia e pomodoro is the canonical pairing. Other strong matches include Grilled tuna spiedini and Sicilian pizza with Caciocavallo. The wine's dark-fruit density and medium body pair well with tomato-and-sausage pasta.
What grapes are in Cantine Milazzo Nero d'Avola?
The blend is Nero d'Avola. The wine is classified as Sicilia DOC.
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