| 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 and of September to the fist week of October, depending each year on the ripening of the grapes |
| Vinification | traditional fermentation with 25/30 days of maceration. Very soft extraction through traditional pumpings at a temperature of 26°/28°C |
| Ageing | after malolactic fermentation 3/4 months in stainless steel tanks, then in bottle for other 3/4 months |
| Tasting notes | Visual: intense ruby red with purple hues |
| Pairing | excellent with aged cheese and red meat |
| Serving Temperature | 17°/18° C |
Red wines, Vini rossi
Lorlando
| 3 bicchieri | Vini d'Italia [2015] |
| 92 points | James Suckling [2016] |
| 3 bicchieri | Vini d'Italia [2017] |
Smooth and well-balanced Nero d’Avola with intense scents of ripe red fruit.
