Nero - Nero d'Avola
Grape varieties: Nero d’Avola.
Vineyards: clayey soils at an altitude of about 400 m above sea level
Fermentation: after destemming, the grapes are macerated and fermented at a controlled temperature for about 8-10 days. The malolactic fermentation takes place in steel; follows stabilization and filtration before bottling
Ageing: in stainless steel tanks and 2 months in bottle
Alcohol content: 12,5% vol.
Colour: dark ruby red
Nose: typically fruity, with touches of morello cherry
Palate: fruity aroma, warm and lingering
Food Pairings: baked pasta with meat sauce, roasts and stews, aged cheeses
Serving temperature: 16-18°C.