Gergenti

Sicilia IGT Nero d' Avola-Sangiovese Blend

8.728 ratings
8.32 pro ratings
Sicily, Italy
Nero d'Avola, Sangiovese
Beef, Venison, Salami & Prosciutto, Chili & Hot Spicy, Potato, Exotic Spices, Lamb, White Rice, Baking Spices, Herbs, Pasta, Chicken, Mushrooms, Pungent Cheese, Turkey, Tomato-Based, Soft Cheese, Pork, Beans & Peas, Hard Cheese, Duck, Onion, Shallot, Garlic, Onion
Top Notes For
Michael Wehner

A nice Nero d'Avola at Caffe Sport

A nice Nero d'Avola at Caffe Sport

1 person found it helpfulDec 21st, 2013
Margaret Wehner

Margaret had this 10 years ago

Margaret had this 10 years ago

1 person found it helpfulDec 21st, 2013
Elliot Wehner

Elliot had this 10 years ago

Elliot had this 10 years ago

1 person found it helpfulDec 21st, 2013
Douglas Davis

Douglas had this 10 years ago

Douglas had this 10 years ago

1 person found it helpfulNov 3rd, 2013
Peter van den Besselaar

Vintage 2012 - likeable crowdpleaser, very well made, spicy, was a good partner for the steak. At restaurant Hof Cleyn Mierde.

Vintage 2012 - likeable crowdpleaser, very well made, spicy, was a good partner for the steak. At restaurant Hof Cleyn Mierde.

Nov 4th, 2016
Jake Flaherty

The 30% Sangiovese gives some body and rounds out the flavor. Solid tannic backbone and dried fruit. It went great with the fat and oil in my braised pork.

The 30% Sangiovese gives some body and rounds out the flavor. Solid tannic backbone and dried fruit. It went great with the fat and oil in my braised pork.

Aug 31st, 2018
Andrei Kaduchenko

Очень! Совсем не танинное.

Очень! Совсем не танинное.

Feb 11th, 2017
Ashley Smith

@Neal Schaffer you'd love this it is just like I was saying last night about that wood chip on the grill thing lol

@Neal Schaffer you'd love this it is just like I was saying last night about that wood chip on the grill thing lol

Jan 23rd, 2017
Eleanor Pearson

Yum dum dum dum

Yum dum dum dum

Jan 19th, 2017
Colleen Goodlin

Full deep purple with raisins notes. Lovely.

Full deep purple with raisins notes. Lovely.

Dec 23rd, 2016