Nose
You find all the Nero d'Avola notes of our terroir, with blackberry fragrance and persuasive herbal scents.
Palate
Full wine, deep, that charms with elegance and composure. Soft tannins follow an imposing freshness and clear and persistent scents.
Growing Conditions
Mild dry temperatures during the winter and spring; a days of sirocco, humidity and a small hailstorm during the spring have been the cause in some vines, of a poor setting and fall production. Dry heat and absence of humidity during the summer with temperatures around 28-30 degrees Celsius. In September and October the temperatures weren't quite as hot as usual and the frequent temperature range between the day and the night of about 10-15 degrees Celsius favoured a good maturity of the grapes.
The vines grow in white calcareous soils with small portions of clay at 500/550 meters above sea level.
Harvest
The Nero d'Avola grapes are harvested between the end of September and the beginning of October.
Winemaking
The vilification of the grapes is in stainless steel tanks with 20 days of skin contact at a controlled temperature of 26-28 degrees Celsius. The malolactic fermentation is carried out in stainless steel tanks.
Aging
12 months aging in new French Allier, Tronçais and Never 225 litre barriques, followed by a further aging of 12 months in the bottle.
Appearance
Deep ruby red colour, with violet flashes.
Food Pairing
Match with tasty red meat and long aged cheeses.
