In the lands of the town of Pachino, where a small flower typical of the Mediterranean area grows, Nero d'Avola and Syrah quality grapes are cultivated.
Their blending gives life to the Benuara, a wine with a strong body, a winy fragrance with the scent of wild fruits and a full-bodied taste.
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This fresh blend of Nero d’Avola and Syrah opens with a ripe raspberry note, and it shows a soft, plush texture and a chewy close. It has a ripe blackberry flavor, with a smooth, creamy texture.
Production area: Pachino (Ragusa)
Soil: medium composition. Altitude 150 m.
Grapes: 70% Nero d'Avola and 30% Syrah
espalier-cultivated vineyards; density: 4,200 plants per hectare for the nero d'avola grapes and 4,800 plants per hectare for the Syrah grapes; average yield: 75 q per hectare
by hand; from the last decade of August to the first decade of September
de-stemming, cold maceration of the skins for two days at 7°C, fermentation at 26°-28°C with frequent pumping of the must over the grapes and wine-crushing; malo-lactic decomposition in steel and permanence of the fine dregs for at least 5 months.