Nero d'Avola
Vineyards: Young vineyard at 480 mt a.s.l.
Soil: Medium-textured clay.
Farming system: Guyot.
Grapes: Nero d’Avola 100% manual harvest.
Yield per hectare: 90 quintals.
Harvest period: second half of September.
Vinification: After racking, the wine is aged for six months in cement tanks, followed by a short refinement in the bottle.
Organic Wine
Appearance:
The wine has a light ruby red colour.
Aroma:
Varietal notes of fresh fruit, redcurrant, and morello cherry blend perfectly with hints of dark chocolate, leather, and pepper.
Taste:
On the palate, it is fresh and vibrant, with velvety, silky tannins. The finish is long, persistent, and smooth — the result of a meticulous estate selection.
Phone: +39 035781010
info@pellegrinispa.net
www.pellegrinispa.net 