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Miopasso Nero d’Avola Terre Siciliane Igp

 
MiopassoNeroAvola new

Grape variety

Sicily’s classic red grape variety, Nero d’Avola

Where is this wine made?

Grapes for Miopasso Nero d’Avola are grown in the West of Sicily, in Belice.

About this wine

Miopasso Nero d’Avola is made in a unique way for a Sicilian wine – a proportion of the grapes are picked early and are then laid out to dry in trays for around 30 days (a process known as ‘appassimento’). These grapes lose around 25% of their volume, thereby becoming highly concentrated. The appassimento grapes and those picked straight from the vines are vinified separately and then blended together to gie a wine of amazing character and concentration of fruit.

Tasting notes

This is a wine with an incredibly deep colour. The nose is intense, featuring black pepper and spices. The palate offers layers and layers of fruit with bursts of dark berry fruit, offering excellent balance and complexity, with a soft, long finish.

Awards Section

BERLINER WEIN TROPHY GOLD MEDAL

Berliner Wein Trophy 2015 – Gold Medal

IWSC SILVER MEDAL

IWSC 2015 – Silver Medal

silver mundus vini

Mundus Vini 2015 – Silver Medal

Food matching

Miopasso Nero d’Avola is a strongly flavoured, highly characterful wine which complements highly flavoured dishes such as meat stews.

Local recipe

Mushroom Risotto

Sicilian wines always complement the local food. In Sicily, they have some of the finest vegetables you will find and there are all sorts of flavoursome mushrooms.

Ingredients for 4 servings:

  • A knob of butter
  • 8 mushrooms, coarsely chopped (ideally use porcini mushrooms)
  • 1 clove of garlic, finely chopped
  • 1 onion, finely chopped
  • 475 ml chicken broth
  • 185 g white rice
  • A handful of chopped parsley
  • Salt and pepper

Melt the butter in a saucepan over medium heat. Cook mushrooms, garlic and onion until liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. reduce the heat, cover and simmer for 20 minutes.