Products

Nero D’Avola

Nero D’Avola

8,90

Ruby red with lively violet reflections. Vinous, typical of the variety, it recalls hints of red berried fruits with notes of dried flowers. Soft, enveloping, full-bodied. Whole meal wine, ideal with game, aged cheeses, cured meats and cooked meats;

Category:

Additional information

Qualification:

Controlled Designation of Origin - Sicily, obtained from grapes grown with the "biodynamic method of agriculture" in accordance with Demeter production standards;

Production area:

Entroterra collinare della Provincia di Trapani.
Il territorio in questione presenta un altitudine variabile dai 350 e 450 m s.l.m., una giacitura collinare, che, insieme all’esposizione favorevole dei vigneti, concorre a determinare un ambiente adeguatamente ventilato, luminoso e con un suolo naturalmente sgrondante dalle acque reflue, particolarmente vocato alla coltivazione della vite. La natura silico-calcarea, la tessitura e la struttura chimico-fisica dei terreni interagiscono in maniera determinante con la coltura della vite, contribuendo all’ottenimento delle peculiari caratteristiche fisico chimiche ed organolettiche del vino in questione. Anche il clima dell’areale di produzione tipicamente mediterraneo con precipitazioni concentrate nel periodo autunno-inverno e siccità per i restanti mesi dell’anno, sono tutte caratteristiche che si prestano ad una viticoltura di qualità;

Grapes used:

Nero d’Avola 100%;

Training system:

Espalier with guyot pruning, with about 4500 plants per hectare and an average production of 120-130 quintals / hectare;

Harvest:

From the first ten days to the end of September, according to the climatic trend of the vintage. The grapes are harvested in the coolest hours of the day;

Vinification:

The harvested and selected grapes are immediately taken to the cellar to be destemmed and crushed. Subsequently the must (consisting of juice, pulp, skins and seeds), is transferred to fermentation vessels in stainless steel where the "fermentation" and "maceration" takes place at a constant temperature around 20 ° C for a period ranging from 6 -8 days. After maceration, maturation it continues in stainless steel tanks for about 4 months before its bottling and aging in the bottle;

Alcohol content and serving temperature:

13% vol. / 16 – 18 °C.