A judicious blend of two classic grape varieties, the nero d'Avola and the sangiovese, yields this lovely, ruby-red wine. Richly redolent of sun-ripe fruit, is flavours, too, are fruity, and it is lightly tannic.
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Description: A judicious blend of two classic grape varieties, the nero d'Avola and the sangiovese, yields this lovely, ruby-red wine. Richly redolent of sun-ripe fruit, is flavours, too, are fruity, and it is lightly tannic.
Ageing potential: 2 years
Storage: Away from light at 12°C
Serving temperature: 16-18°C
Serving suggestions: With red meats, hearty main courses, and full-flavoured cheeses
Production area: Hilly area in central Sicily over 400 m
Training method: Espalier
Soils: Medium textured, mostly clay
Vineyard aspect: South/East
Weather: Mediterranean climate with significant temperature differentials
Harvest: Late September
Vinification: De-stemming of ripe grapes and 8-day fermenation at 24°C. Pressing-off and immediate malolactic fermentation.
Skin contact period: 8 days
Malolactic fermentation: Developed
Alcoholic content: 13,5% Vol.
Oenologist: Filippo Di Giovanna
Visual: Ruby red
Nose: Morello cherry, ripe fruit, currant, plum
Palate: Full and fruity, with good body, lightly tannic, hints of vanilla
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This rich, red wine is from nero d'Avola grape, a variety native to Sicily; the grapes are grown in some of the island's best vineyards. The wine was given an 8-days maceration on the skins, then matured in oak barrels for 12 months and in stainless steel tanks for a further 6. Miceli's Nero d'Avola displays a forward, lively character: a wine in every...
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