Nero d'Avola grapes are harvested in Petrosino, province of Trapani, in the second half of September. Stalks are removed, maceration of the skins for 10 days and fermentation in stainless steel tanks. Refined for 3 months in stainless steel tanks.
Ruby red with violet reflections. Fruity bouquet aroma with hints of red fruits. Rich in the mouth with a sour note, typical of Nero d’Avola, which gives a good and full-palate and nose persistence.
Typology: Red Dry
Grape Varieties: Nero d'Avola
Region: Sicily, Italy
Pairing: Red meat, Cheese.