Profile

Structure

Bodyfull
Tanninmedium
Aciditymedium
Sweetnessdry
Oakbarrel aged

Drinking window

Best 3 to 10 years from vintage.

vintage3 yrs10 yrs12 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: ripe cherry, pepper, Mediterranean herbs, dark spice

Palate: dark red fruit, smooth tannin, warm spice, mineral

The estate red blends Nero d'Avola's dark fruit with Syrah's peppery spice, delivering a richer, more internationally styled Sicilian red with smooth tannin and warmth.

What it pairs with

  • Lamb spiedini with herbs Nero d'Avola dark fruit and Syrah pepper are the classic companions for grilled herb-spiced lamb skewers.More wines for lamb →
  • Rigatoni with eggplant and ricotta Medium tannin and smooth body are well matched to baked pasta with aubergine.More wines for cheese →
  • Aged pecorino siciliano Warm dark fruit and spice pair comfortably with this island's most characteristic aged cheese.More wines for aged hard cheese →

With cheese

Pecorino Siciliano Our pick Aged Pecorino Siciliano is salty, with heat that builds over 4 to 8 months. Full-bodied Sicilian reds, from native blends to Syrah, Cabernet and Petit Verdot, bring the concentration and tannin to stand up to it.

How to serve Zisola

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. Lamb spiedini with herbs, Rigatoni with eggplant and ricotta, Aged pecorino siciliano. Match the wine's structure to the dish's fat and salt.

History

Zisola is the estate entry-level blend, producing a more accessible style than the Doppiozeta flagship by incorporating Syrah for a peppery-spice lift to the Nero d'Avola core.

  1. 2005First Zisola estate blend produced alongside Doppiozeta

Facts

Producer
Zisola (Mazzei) · visiting guide
Grapes
Nero d'Avola (80%), Syrah (20%)
Classification
Sicilia DOC
Oak
Aged in French barriques, 12 months
ABV
14.0%
Price
EUR 18-26 at retail
Drinking window
3-10 from vintage
First vintage
2005

Frequently asked about Zisola

What does Zisola taste like?

On the nose, ripe cherry, pepper, Mediterranean herbs, dark spice. On the palate, dark red fruit, smooth tannin, warm spice, mineral. Structurally full-bodied, medium tannins, medium acidity with a warm, persistent finish. The estate red blends Nero d'Avola's dark fruit with Syrah's peppery spice, delivering a richer, more internationally styled Sicilian red with smooth tannin and warmth.

When should I drink Zisola?

Drink 3-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Zisola?

Lamb spiedini with herbs is the canonical pairing. Other strong matches include Rigatoni with eggplant and ricotta and Aged pecorino siciliano. Nero d'Avola dark fruit and Syrah pepper are the classic companions for grilled herb-spiced lamb skewers.

What grapes are in Zisola?

The blend is Nero d'Avola (80%), Syrah (20%). The wine is classified as Sicilia DOC.

Tags

dry full body medium acid medium tannin medium term mood bold mood rustic nero d avola occasion dinner party occasion weeknight old world pairs with aged cheese pairs with pasta red sauce pairs with red meat price trade up still red syrah value pick

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