Nero d’Avola

Classification: Sicilia doc Grape variety: 100% Nero d’Avola
Production area: Central -South Sicily Agrigento – Caltanissetta (between Valle dei Templi and Colli Nisseni)
Training system: Vertical trellis, with a planting density of 4.200 vines/ha. yields per hectare 80 quintal, implanted on varied soil mostly clay and limestone, rich of organic material.
Vinification: The grapes are destemmed and crushed, extraction on skins followed by 15/20 days of maceration, malolactic fermentation in stainless steel vessels, fermentation temperature 28°c. Fermentation period 10 days.
Ageing: Maturated in stainless steel until mid-March and aged for 3 months in bottle.
Alcohol by volume: 13,00 % vol.
Food matches: Excellent with game dishes, grilled meat and mature cheeses. It should be served at a temperature of 18°c and uncorked one hour before drinking to enhance freshness, elegance and meaningfulness.
Capacity: 75 cl bottle

– monovarietals of sicily –
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