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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 in the header is our own.
In the glass
Aroma: cherry, plum, Mediterranean herbs, warm mineral
Palate: red-dark fruit, medium tannin, herbal, warm finish
Mandrarossa's varietal Nero d'Avola shows the cooperative's Menfi terroir at its most accessible: cherry-plum, herbal and warm, a reliable everyday Sicilian red with the typical coastal-influence freshness of Menfi.
What it pairs with
-
Pizza with salami picante
Medium tannin and warm fruit pair naturally with spicy cured-meat pizza. -
Pasta al sugo di pomodoro fresco
A simple, reliable Sicilian red that suits fresh tomato-based pasta. -
Grilled sausages
Warm Nero d'Avola character finds its natural match in grilled Sicilian sausage.
How to serve Mandrarossa Nero d'Avola
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Pizza with salami picante, Pasta al sugo di pomodoro fresco, Grilled sausages. Match the wine's structure to the dish's fat and salt.
History
Mandrarossa's Nero d'Avola was one of the label's foundation wines, launched in 1999 to showcase Menfi's warm growing conditions for the grape. It helped establish the Settesoli cooperative as a quality player in the Nero d'Avola category.
- 1999: First Mandrarossa Nero d'Avola from Menfi cooperative terroir
Facts
- Producer
- Settesoli Mandrarossa · visiting guide
- Grapes
- Nero d'Avola (100%)
- Classification
- Sicilia DOC
- Oak
- Aged in large Slavonian oak casks, 10 months
- ABV
- 13.5%
- Price
- EUR 12-18 at retail
- Drinking window
- 2-8 from vintage
- First vintage
- 1999
Frequently asked about Mandrarossa Nero d'Avola
What does Mandrarossa Nero d'Avola taste like?
On the nose, cherry, plum, Mediterranean herbs, warm mineral. On the palate, red-dark fruit, medium tannin, herbal, warm finish. Structurally full-bodied, medium tannins, medium acidity with a warm, persistent finish. Mandrarossa's varietal Nero d'Avola shows the cooperative's Menfi terroir at its most accessible: cherry-plum, herbal and warm, a reliable everyday Sicilian red with the typical coastal-influence freshness of Menfi.
When should I drink Mandrarossa 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 Mandrarossa Nero d'Avola?
Pizza with salami picante is the canonical pairing. Other strong matches include Pasta al sugo di pomodoro fresco and Grilled sausages. Medium tannin and warm fruit pair naturally with spicy cured-meat pizza.
What grapes are in Mandrarossa Nero d'Avola?
The blend is Nero d'Avola (100%). The wine is classified as Sicilia DOC.
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