Gazzerotta

Sicilia Doc

Nero d’Avola

14 % vol

Gazzerotta

Intense and bright red

Very fruity on the nose, with predominant notes of ripe red fruit, such as cherry and plum. A slight spiciness accompanies the delicate floral scents of violet, giving complexity and balance to the bouquet

Enveloping, moderately soft and savoury, with balanced and pleasantly persistent tannins

Gazzerotta

Sicilia Doc

Nero d’Avola

14 % vol

Intense and bright red

Very fruity on the nose, with predominant notes of ripe red fruit, such as cherry and plum. A slight spiciness accompanies the delicate floral scents of violet, giving complexity and balance to the bouquet

Enveloping, moderately soft and savoury, with balanced and pleasantly persistent tannins

Gazzerotta: Nero d'Avola in all its strength.
The symbolic grape variety of Sicily, in a pure, intense and unforgettable version. On the nose, it releases aromas of plum, cherry and spices, whilst on the palate it captivates with its smoothness, balance and length.
Gazzerotta is the red wine for special occasions... or for those you want to make a little more special.

90 HECTARES OF SICILIAN SOUL

Its name is inspired by the magpies that glide lightly over the fields in autumn. A simple, authentic image, just like the land where it comes to life.
It is here that Nero d’Avola finds its ideal environment: clayey, mineral-rich soils, intense sunlight and dry summers, in a natural balance that accompanies the vine’s growth. In this corner of Sicily, the grape variety gives its very best.
The result? An enveloping, smooth red that releases the very essence of the island – the Sicilian essenceciliana.

Gazzerotta & Food

An intense red with a strong character, Gazzerotta pairs well with rich dishes full of personality. Ideal with a classic mushroom risotto or grilled meat dishes. Also perfect with mature cheeses. Starter, first course or main course? With Gazzerotta, it's always a celebration at the table.
Serve at 16–18°C (60.8–64.4°F).

Pellegrino's Home Recipes

Marsala Sfincione

Ragù with fritters, artichokes and potatoes

Spitini (skewers)

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