Nero D'Avola DOC Sicily
 
 Grape variety 
 Nero d'Avola
 
 THE CULTIVATION

 Training system: Spurred cordon
 Density: 4800 plants / hectare
 Average production per hectare: 80 quintals
 Soil: Clayey - sandy with alkaline reaction
 Altimetry: 450 mt

 THE HARVEST

 Manual harvest after mid-September.

 THE VINIFICATION

 Red vinification with partial cold maceration of the grapes followed by a period of fermentation and maceration on the skins of 10-12 days. Aging in concrete tanks for 6 months. Short refinement in the bottle
 WINE MADE FROM ORGANIC GRAPES

 ORGANOLEPTIC CHARACTERISTICS

 Ruby red color with violet reflections. The scent enhances the varietal notes of black pepper  and red fruits, such as strawberry and cherry. On the palate it has good tannins and sapidity.

 GASTRONOMIC PAIRINGS

 Easy to pair wine that enhances the pleasure of a good table of the best  island tradition. First courses of good taste intensity, main courses of various types of meat.
 Serving temperature: 18 ° C
 Storage: bottle laid down in cool and dark places
 Aging potential: average 2-4 years