Nero d'Avola 100%
Mazara del Vallo (TP), northwestern Sicily (Italy)
medium texture soil rich of stone and pebbles with a good mineral endowment
100/150 meters a.s.l.
spurred cordon system with a medium-high plant density (5000 plants/ha)
insular-mediterranean with mild winters and breezy summers
from the and of September to the fist week of October, depending each year on the ripening of the grapes
traditional fermentation with 25/30 days of maceration. Very soft extraction through traditional pumpings at a temperature of 26°/28°C
12 months in barriques, then in bottle for 12 months
Visual: intense ruby red with purple hues
excellent with aged cheese and red meat
Red wines, Vini rossi
Smooth and well-balanced Nero d’Avola with intense scents of ripe red fruit.