Grapes

Nero d‘Avola

Production area

Camporeale in the province of Palermo at 550 metres above sea level (north-south exposure). Mountain vineyard of clayey-sandy soils, with a high diurnal temperature range. The vines are accustomed to using all their force of suction to extract water from the soil and bring the fruits to ripeness

Alcohol

13.5% vol.

Optimal conservation

3 Years

Food pairings

Baked pasta, roast meat, including red meats accompanied by delicate sauces; creamy cheeses, flans and soufflés.

Allergens

Contiene solfiti

Vinification and refinement

The grapes are collected in cases in mid-September and moved to the cellar where they are carefully cooled. Vinification takes place in 5,000-litre stainless steel tanks with periodic, short, delicate pumpovers. Maceration lasts at least 15 days, and the temperature is varied in this period to optimize extraction. Barrel ageing is judiciously dosed, starting with five months in barriques of three or more years old, followed by seven months in oak barrels. This allows slow, gentle maturing that mitigates the initial aggressiveness of Nero d’Avola and gives a full, soft, rounded product, perfectly reflecting the varietal traits typical of this grape: red berry fruit and spice. A return to the Sicilian tradition of large oak gives this Nero d'Avola the character of a bygone age, combined with modern balance and elegance.

Tasting notes

Deep ruby red. On the nose, distinct notes of wild berries and vanilla, followed by an enfolding, beautifully rounded, plush, soft palate. The finish offers attractive notes of berries and spice.