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Il Moro, Valle Dell'Acate, Sicily

News Release: Friday, October 16th

Gaetana Jacono Gola LIVE from Sicily
Just in time for Thanksgiving, Gaetana Jacono Gola, owner and winemaker at Valle Dell'Acate in Sicily, joins us LIVE via Skype from Sicily for a tasting of her new wine, "Il Moro."  Join us for this "on the house" LIVE tasting on Friday, November 20th at 11:30am @MetroWines. 
This 100% Nero d'Avola is made from 20 year old vines grown in very dark, almost black soil with a good presence of small dark stones. The wine presents a good structure with aromas of red berries, blackberries, raspberries, cherries and dark chocolate. With strong but pleasant tannins, the wine is balanced and very pleasant.
"This is a limited edition wine," says Gina Trippi, co-owner of MetroWines, "but abundantly affordable and perfect for the holidays as a gift or on your table."
Contact: Gina Trippi
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From Gaetana Giacono Gola


The Moro DOC Sicilia Nero d'Avola
Area and common production: C.da Bidini - Acate (Rg), Sicily Eastern Recognition: IGT Sicilia Rosso, from 2012 Moro DOC Sicilia Nero d'Avola grapes: Nero d'Avola Training system:trellis, cordon rammed, 5,000 plants / ha Yield per hectare: 5800 kg Aging: Wood and steel and aging in bottle for at least 9-12 months Ten. Alc .: 13.50% Color: Bright ruby red with garnetAroma: Fruity of cherry and raspberry and spice background nicely balanced Taste: Full, warm and elegant, very persistent, with typical austere tannins but polite Pairings: Second courses of meat Sicilian, Piglet Nebrodi, game and roasts, cut meat and fillet.Recommended with Ragusa DOP. Serve at 16-18 ° C

BLACK EARTH: vineyard c.ca 120 meters above sea level with the ground very dark, almost black, of medium tending to compact with a good presence of small dark stones. It is a vineyard of c.ca 20 years and produces a Nero d'Avola, called the Moro , good structure but where the aromas of red berries, blackberries, raspberries and cherries are a marked much as is dark chocolate tannin good strength and very pleasant.

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