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
December was very warm until Christmas Day, then the temperature went down, 10cm of snow the last day of the year. From January to March it was cold with heavy rain. Spring was very warm and dry with temperatures below the seasonal average. From June till August the temperature was around 30-32 degrees Celsius. With some humid days in July and at the beginning of August. September and October were very hot months with frequent temperature range between the day and the night that favoured perfect growth of the vine and a good maturation 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.
