Nero D’Avola
The sandy and slightly clayey soil, of medium dough, with the warm climate of Sicily, produces full-bodied and sugary grapes. The harvest is strictly manual in crates, in favor of the meticulous selection of the best grapes. In natural wine-making, the maceration of the skins is at controlled temperature in vats of cement for 8-10 days. The wine ages for 12 months, partly in vats of cement and partly in American oak barriques; it follows the aging in the bottle for at least 6 months. Of intense ruby red color, with purple reflections, it assumes grenade shades with aging. The…
The sandy and slightly clayey soil, of medium dough, with the warm climate of Sicily, produces full-bodied and sugary grapes. The harvest is strictly manual in crates, in favor of the meticulous selection of the best grapes.
In natural wine-making, the maceration of the skins is at controlled temperature in vats of cement for 8-10 days. The wine ages for 12 months, partly in vats of cement and partly in American oak barriques; it follows the aging in the bottle for at least 6 months. Of intense ruby red color, with purple reflections, it assumes grenade shades with aging. The scent is wide and rich, with notes of blackberry, plum and cocoa. It has a dry, full and structured taste, with a slightly bitter finish and a delicate vanilla scent binds the taste-olfactory sensations.
Ideal with fatty meats, roasts, game and aged cheeses.
