NERO D’AVOLA
SICILIA DOC
VARIETIES
Nero d’Avola.
PRODUCTION DISTRICT
Grapes grown in Sicily.
ALTITUDE AND ASPECT
Between 300 and 400 metres a.s.l..
TYPE OF SOIL
Clay type.
HARVEST
Mid september.
WINEMAKING METHOD
The grapes are picked, destemmed and vinified for at least 10 days at controlled temperature (25°) to enhance colour and round tannins. The malolactic fermentation further develops an elegant and complex bouquet.
SENSORY PROFILE
Ruby red colour. Stylish aroma with hints of ripe fruit. Rounded, well-balanced flavour with an intense finish.
RECOMMENDED CELLARING
2 years in bottles in a cool, dark place.
FOOD PAIRING
Grilled meats, game, and roasts.
ALLERGENS: Contains sulphites.
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