Classification: Sicilia DOC
Variety: 100% Nero d’Avola BIO
Alcoholic degree: 13%
Production area: Molinazzo, Partanna (TP)
Soil: Dark alluvial and deep soil, of medium texture, silt-clay-sandy composition, good content of organic matter
Training system: Counter-espalier – Guyot
Plant density: 3,600 plants
Grape yield per hectare: 90 quintals
Vinification: Traditional vinification, handed down for generations: the maceration process lasts 12-15 days at 26 C ° with daily pumping over, followed by soft pressing with a manual screw press, a process that guarantees the respect of original aromas, flavors and aromas, after racking is refined in steel for about 3 months and another 5 months in the bottle.
Vineyard age: 4 years
Harvest: 3-10 September
Type of harvest: Manual
Color: Intense ruby red with ruby nuances
Taste: The palate is structured, full and harmonious: warm and round, the delicate and well-balanced tannins that make it captivating and intriguing in the aftertaste of raspberry jam.
Perfumes: From the fruity bouquet emerge hints of black cherry, cherries and raspberries which are also combined with notes of delicate spice such as pink pepper
Pairings: First courses based on meat and mushrooms, roast veal with truffles, mixed cheeses and game.