Siccagno Nero d'Avola

Bret.

I like. But too much acid green pepper olive. Bit of radish. Sour bitter cherry

Brine, black and green olive, grapey acid, med body, med-hi tone, tastes really well made

On the other end of the Booth, and the opposite table, Arianna was talking about her Wine Adventure while drinking a superb Nero d'avola

With time this has turned out to be a fabulous wine. Soft tannins, layers and layers of fruit

Too heavy for me.

Nice tannins have become soft, great fruit a bit bitter but overall very good summer wine.

Lavender burnt balsamic black and green olives amazing wine

I lover her wines. Just perfect.

焼いた鉄 強い酸味 エスニックにあうかな？