| Typology | red |
|---|---|
| Classification | DOC Sicily |
| Grapes | Nero d’Avola 100% |
| Production area | Mazara del Vallo (TP), northwestern Sicily (Italy) |
| Soil type | medium texture soil rich of stone and pebbles with a good mineral endowment |
| Altitude | 100/150 meters a.s.l. |
| Viticulture | spurred cordon system with a medium-high plant density (5000 plants/ha) |
| Climate | insular-mediterranean with mild winters and breezy summers |
| Harvest period | from the end of September to the first week of October, depending each year on the tipening of the grapes |
| Vinification | soft pressing and destemming from 25 up to 30 days of maceration, depending on the vintage. Extraction through traditional pumpings at a temperature of 26°/28°C |
| Ageing | 18 months in large oak barrels followed by ageing in bottle for 6 months |
| Tasting notes | Visual: intense ruby red with purple hues |
| Pairing | excellent with roasted meat and medium-aged cheese |
| Serving Temperature | 17°/18° C |
Red wines, Vini rossi
Besi
| 91 points | James Suckling [2014] |
| 93 points | Doctor Wine [2015] |
Smooth and well-balanced single vineyard Nero d’Avola with intense scents of ripe red fruit, graphite, rue and violet.
