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Made from the Nero d’Avola grape using the ‘ripasso’ method, where some of the grapes are picked early and dried for a more intense flavour.
Intense yet mellow, this is bursting with lovely black cherry flavours and a touch of spice.
One for beef or lamb stews.
This wine is ideal for drinking now but can be kept for up to 3 years
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Made using the ‘ripasso’ method, where some of the grapes are picked early and dried. Their concentrated flavours are added to the blend giving the wine a flavour of black cherries with a hint of liquorice and mocha. Gorgeous with a peppered steak.
In the 1960s and 70s, most of the best Nero d’Avola was produced here, but growers moved away as the yields were so low they were not able to produce enough wine and now the area has \been almost forgotten. Simply speaking, low yields mean better quality grapes; the soil in Gela has poor nutrients, resulting in low yields, yet excellent mineral content, giving high concentration – the perfect balance in the ripened grapes.
All the Nero d’Avola grapes come from the “Piana di Gele” which is a plain in an area of western Sicily known as Gela. The area has a very special microclimate, resulting in Nero d’Avola grapes which are grown to perfection.