immediate in its aromas that evoke intense red fruit aromas: "cirasa", raspberry, blackberry but also mulberry and then continue with a floral of violet, lavender and a fresh scent of blood orange.
structured, long, persistent, gently tannic. On the palate it is generous with hints of red fruit but also spices, vanilla, anise, cinnamon. Structured and elegant.
Manual harvesting: first 10 days into September. Harvest starts in the early hours of dawn so as to take advantage of the coolness of the morning
Traditional vinification in red, in steel vats at controlled temperature of 20/24 ° C, for 12 days
For 9 months in steel tanks, light passage in 100 hl oak barrels. for about 4 months. For 6 months in the bottle.
Nero d'Avola shows an intense ruby red color with shades of purple. Good clarity and concentration.
from classic platters of cheeses and cured meats to all types of meat. Also excellent with seasonal vegetables, legume soups, risottos. Thanks to its fresh elegance it can be combined with blue fish and purely Sicilian fish dishes (sardines a beccafico, swordfish alla ghiotta, pasta with sardines, "sfincione" ...)