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Rabah Nero d’Avola 2018 - Musita Winery
Musita Winery

RABAH NERO D’AVOLA 2018 - MUSITA WINERY

RED
  Italy
€11.40
7.80
€7.80

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Soft, light and with Italian finesse!

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Why do we love it?

Rabah in Arabic means winner, gainer and with Rabah 2018 from Musita winery you will definitely feel like one!

Sicily has volcanic soils, sea breezes and plenty of sunshine, which are clearly reflected in its wines. Musita Winery is a beautiful, family winery in Salemi, Sicily, which creates wines with Italian temperament. Rabah 2018 is 100% Nero d'Avola, a variety that smells like cherries. The wine ferments in stainless steel and cement tanks to preserve its explosive aromatic character.

Chill it a little and enjoy it next to summer pasta dishes and cheese platters.

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has medium purple color.

Aromas of fresh red fruits such as cherry, sour cherry, plum and red currant dominate on the nose. Discreet butterscotch notes complement the set.

On the palate it has medium body and discreet acidity. Juicy red fruits and notes of butter and toffee will fill up your mouth in every sip. Pleasant aftertaste that lasts.

Technical stuff
Color Red
Type Dry
Year 2018
Alcohol 14%
Origin Sicily, Italy
Variety Nero d'Avola
Aromas cherry, sour cherry, plum, red currant, butter, toffee.
Bottle Size 750ml
Barrique -
Serving temperature 14ºC
Aging 3 χρόνια
Closure Cork
Organic No

RABAH NERO D’AVOLA 2018 - MUSITA WINERY

PAIR IT

with pasta arrabiata, pizza με prosciutto or with a tomato chicken stew.

Pizza with prosciutto and arugula

  • 1/2 cup tomato sauce
  • 1 tsp. of grated red pepper
  • 1/4 tsp. oregano
  • 2 tbsps. of olive oil
  • 1 ball of pizza dough, flattened
  • 3/4 cup mozzarella, grated
  • 4 slices of prosciutto, cut into four
  • 1/4 cup mushrooms cut into slices
  • 1/2 small red onion, sliced ​​thinly
  • 1-2 tbsps. Parmesan cheese, grated
  • 1 cup of rocket

Preheat the oven to 200oC.

In a bowl, mix tomato sauce, oregano and red pepper. Apply the mixture over the flattened pizza dough. Cover with the half grated mozzarella.

Spread prosciutto, mushrooms and onion evenly and sprinkle with the rest of the mozzarella.

Brush the dough crust with olive oil and sprinkle with the grated parmesan cheese.

Place the pizza on baking paper sheet and bake until the cheese gets a golden color, about 10 to 12 minutes.

While the pizza is in the oven, put the rocket, 1 tablespoon of olive oil and a little salt in a small bowl and mix it up.

Remove the pizza from the oven. Let it cool for 5 minutes and then apply the rocket mix. Cut the pizza and serve it warm or at room temperature.

 

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