MATURATION

The grapes, well ripe and selected in the vineyard, are harvested between the last ten days of September and the first ten days of October. Nero D'Avola undergoes a red vinification with a maceration on the skins for about 10 - 15 days in steel tanks at a controlled temperature between 25 and 28 degrees. This is followed by maturation in steel for about 6 months, after which the wine is bottled and left to refine in the bottle for about four months.

TASTING NOTES

Intense ruby ​​red color. Our Nero D'Avola presents fruity notes to the nose, with hints of plum and morello cherry above all. To the taste, the body of the wine gives life to full, warm sensations, but well balanced by the lively and sweet tannic part. The finish is pleasant with hints of berry and cherry.

MATCHING

Ideal with a meat stew, roast beef and with aged Ragusano DOP cheese. We recommend a serving temperature between 16 and 18 degrees.