Our Nero d’Avola grapes are cultivated in the lands of Western Sicily, near the richly historic city of Agrigento. A partial selection of grapes picked undergoes fermentation and maceration for about 15-18 days with repeated remontages to extract the color and tannins, which give structure to the wine. After going through a full malolactic fermentation, the wine from the selection is aged in French and American oak barrels for 18-20 months.
A second selection of grapes is left to ripen a little longer on the vines, is picked and then undergoes a partial appassimento in a drying room for about four months – to develop a greater organoleptic complexity.
After drying, the grapes undergo fermentation and maceration for about 15 days, and the wine is kept in stainless steel for about 18-20 months. At the end of both aging periods, an assemblage is made with 50% wine aged in barrels and 50% of the un-oaked wine with extra hang-time & appassimento. This creates a distinctive, rich and elegant wine.
Aroma & Flavor
Intense aromas of blackberry, raspberry and cranberry with hints of liquorice, plum and vanilla. Refined wine of great depth; restrained use of oak adds a layer of complexity to this structured wine.
80% Nero d_Avola - 20% Cabernet Sauvignon
Pastas with meat sauce, grilled meats, game and aged cheeses; also pairs wells with grilled fish and tuna or swordfish steaks.
Bottle Size / Format