Profile

Structure

Bodyfull
Tanninmedium
Aciditymedium
Sweetnessdry
Oaklarge or old casks

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

Full-bodiedMedium tanninMedium acidityDryWarm, Persistent finish

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

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 Mandrarossa Nero d'Avola

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. 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.

  1. 1999First 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.

Tags

dry full body medium acid medium tannin medium term mood easygoing mood rustic nero d avola occasion bbq occasion weeknight old world pairs with pasta red sauce pairs with pizza pairs with pork price everyday still red value pick

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