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One of the typical, powerful red wines from the local grape, Nero d’Avola (Calabrese). The wine must contain a minimum 85% of the grape, with permission to add local red grapes (0-15%).
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It is the tannin-rich Pignatello (el. Perricone) that forms the basis for this red wine. Pignatello must constitute a minimum 85%, with permission to add local red grapes (0-15%).
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This red wine uses the same grape composition as the unaged Delia Nivolelli Pignatello (Perricone) (85-100%), with permission to add local red grapes (0-15%).
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Delia Nivolelli Rosso is a red wine made from the grapes Nero d’Avola, Pignatello (Perricone), Merlot, Cabernet Sauvignon, Syrah and Sangiovese, either alone or in combination (65-100%). Local red grapes can also be added (0-35%).
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Sangiovese is usually thought of as Tuscany's local grape, but on Sicily it also produces interesting results. In the red wine Delia Nivolelli Sangiovese, it must constitute a minimum of 85%, with permission to add local red grapes (0-15%).
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Did you know?
Italy extends over 10 latitudes – from continental climate to subtropical climate?
Way back in the 6th or 7th century BC, the Greeks planted the grape known today as Aglianico del Vulture, and ever since Basilicata has been on the wine list. The Romans called the region Lucania, named used alternatively today, but the modern name was introduced later, during the times...
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