Typical notes of Nero d’Avola from the Noto area like mulberry and plum together with bay, incense and balsamic notes being balanced and made lively by the addition of a vibrant Merlot produced on the same calcareous soils.
Harmonic acidity and soft tannins are characterising the palate.
TYPE OF SOIL: Very limey soil, abundant stones of small size; fine texture with pale coloured chalky sections.
ALTITUDE: 40-70 m a.s.l.
YIELD PER HECTARE: 85 quintals Nero d’Avola, 76 quintals Merlot.
TRAINING SYSTEM: Spurred cordon.
PLANTING DENSITY: 5,000 vines per hectare.
HARVESTING PERIOD: 15-20 September Nero d’Avola, 10 September Merlot.
BOTTLING PERIOD: April
VINIFICATION: destalking followed by 14 days lying on the skins; fermentation at 25⁰C, after racking malolactic fermentation in stainless steel.
MATURATION: 10 months in Allier oak barriques of 2nd and 3rd passage
AGING CAPACITY: to drink at once or allow to age for 8-10 years.
From pork to lamb, the wine expresses its best with all grilled meats. To be tried with a traditional recipe such as ‘salsiccia sul coppo’ or in a playful pairing with sweet and sour sauces.