Tasting notes
Acidity, Fruity · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickTrout en papillote with lemon and herbs
Delicate fillet cooked in parchment with lemon and fresh herbs: the brightness and tangy freshness pair with the acidity and fruit of the wine without weighing down the dish.
- Roasted chicken with Herbes de Provence, lemon, and olives
Crispy skin and lemony juices enhance the acidity and fruity freshness of the wine; the generous meat and herbs create a harmonious contrast of textures.
- Tuna tartare with mango and olive oil
The bright acidity and fruity notes of the mango complement the wine's freshness; the melting texture of the tuna highlights its light body and subtle tannins.
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- Berrichon Easter Meat Pie
The bright acidity cuts through the richness of the pastry and meats, while the fruity notes highlight the finesse of the stuffing for a saline and refreshing balance.
- Garlic Prawns with Lime Zest
The intensity of the garlic and the citrus touch highlight the aromatic freshness, while the acidity balances the richness of the oil, enhancing the flavor of the sea in a vibrant and balanced way.
- Pan-Seared Scallops with Clementine Reduction and Ginger
Bright citrus notes elevate the natural fruitiness, while the delicate texture of the scallops complements the light body and clean mineral finish for a sophisticated pairing.
Serve between 10°C and 12°C
Common varieties
Nero d'Avola
Nero d'Avola is a red grape variety native to Sicily, Italy, which produces rich and full-bodied red wines with aromas of black fruits, cherry, spices, and floral notes. It is often used in blends but can also be vinified as a single varietal.