100% Nero D’Avola
Terre Siciliane IGT
Type of Soil
Pergola and Tendone
The stems are crushed and the grapes are left to dry on the plants. Vinification takes place in October, the grapes are manually destemmed and then left to macerate for 48 hours (hence the tannins and those intense ruby red color nuances that are typical for the Nero d’Avola).
After that, the grapes are gently pressed using a soft press and then fermented at a controlled temperature, leaving totally natural residual sugars.
The wine is matured in stainless steel tanks and cold stabilized before bottling.
Deep ruby red
Intense, sunny, complex, with notes of black cherry and red fruits
Elegant, tannin-rich, loaded with typical aromas of dried fruit, almonds, walnuts, with a non-invasive bitter aftertaste
10 – 13 ° C
Sicilian Cassata, almond cookies, dry pastry, ricotta desserts. Also pairs well with tasty soft cheeses.
DOWNLOAD THE TECHNICAL DATA SHEET:_Dolce Noir