Nero d’Avola

Vineyards: Vigna Giovane 480 mt s.l.m.
Land: medium texture and average clay
Pruning system: guyot
Grape: Nero d’Avola 100% manual harvest
Yield per hectare: 90 quintals
Harvest: second decade of September
Winemaking: Destalking, maceration and fermentation through indigenous yeasts in stainless vats for 14 days at 24°C, racking, short refining in concrete vats and in bottle.

 


Organic Wine

View

 

Intense ruby red colour.

Smell

 

Menthol aroma, together with sweeter ripe red fruit and pepper hints. Intriguing and complex.

Taste
The taste is velvet, sapid, vibrating finish, with a typical acidity of the variety, which leds to appreciate the fruity aftertaste.