Description

Indigenous red berry grape worthy representative of Sicilian millenary viticulture; the strong sensations of its homeland are perceived in the scents and aromas of the wines it produces.

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Variety: Nero d'Avola

Cultivation area: Valle del Belice - Sicilia Occidentale

Vinification: The best Nero d'Avola grapes selected and harvested in boxes upon reaching optimal ripeness; transfer to the cellar, soft de-stemming and crushing and sending to the stainless steel fermentation tanks at controlled temperature with the addition of selected yeasts, the maceration lasts about 15 days after which a soft pressing is carried out.

Aging: At the end of alcoholic fermentation, the wine carries out malolactic fermentation partly in steel tanks and partly in small wooden barrels. After about 6 months of aging, the wine is bottled.

Color: Bright ruby red with purple reflections.

Hint: Floral of geranium, fruity of cherry, blackberries and mulberry, with a characteristic spiciness of rosemary.

Taste: Warm, soft and intense, with a pleasantly tannic note, broad and balanced.

Pairing: Red meats, roasts, game and hard cheeses, grilled lamb and first courses with rich and strong sauces of Sicilian cuisine.