This Nero D’Avola grows at 350 meters above sea level on a fresh soil, with a fair amount of limestone and clay. The Lake Arancio helps the plants to get free access to nutrients and water, during the very drought season and helps develop a fresh and fruity aroma with a well balanced acidity.
The grapes are lightly pressed to avoid green tannins. Fermentation at controlled temperature, withskin contact for 10 to 12 days. Reassembled every 4 hours. Short oak aging (4 months).
A deep and brilliant red wine with purplish highlights It has elaborate aromas with hints of spice (such as licorice and cloves), prune, cherry, blackberry and blackcurrant. 13.0% alc
First courses, barbecued and roast meat, game birds and seasoned cheese.