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Dolce Noir

 

Grape Varieties
100% Nero D’Avola

Designation
Terre Siciliane IGT

Type of Soil
Clayey, calcareous

Training System
Pergola and Tendone

Winemaking Method
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.

Ageing
The wine is matured in stainless steel tanks and cold stabilized before bottling.

Appearance
Deep ruby red

Nose Profile
Intense, sunny, complex, with notes of black cherry and red fruits

Palate Profile
Elegant, tannin-rich, loaded with typical aromas of dried fruit, almonds, walnuts, with a non-invasive bitter aftertaste

Alcohol Content
14.5% alc/vol.

Serving Temperature
10 – 13 ° C

Food Pairing

Sicilian Cassata, almond cookies, dry pastry, ricotta desserts. Also pairs well with tasty soft cheeses.

 

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