After harvest takes place during the first half of September, fermentation is managed in stainless steel tanks at a controlled temperature (28 0 32 degrees C). After an extended maceration of the pressed grapes (20 - 25 days),the win is transferred in cement at the end of winter.
Deep red color.
Multiple aromas on the nose, especially notes of black cherry, spice and liquorice.
A lively personality with soft, long-lasting tannins.
The high acidity that characterises Nero d'Avola means it will work well with any of your favourite tomato-based recipes. For the lighter styles think grilled fish and light meats in Mediterranean-style dishes.
Serve in large opened glasses at a temperature 18 ° - 20 °.
Winemaker of the month
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ORIGINES ITALICAE Nero D´Avola Sicilia
Nero d’Avola is one of Italy’s most important indigenous red varieties. Named after its historic birthplace around the town of Avola in southeastern Sicily, it is most widely planted in Sicily and accounts for the largest share of red wines produced on the island. Today Nero d’Avola is the primary grape used in the majority of Sicily's best red wines.
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Dolg opis
Serving temperature
18-20 °C
Color
Deep red color.
Nose
Multiple aromas on the nose, especially notes of black cherry, spice and liquorice.
Taste
A lively personality with soft, long-lasting tannins.
Food pairing
tomato-based recipes, grilled fish, light meats
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ORIGINES ITALICAE Nero D´Avola Sicilia
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