VARIETY AND VINIFICATION
Nero d'Avola: grapes harvested around the second week of September, alcoholic fermentation with selected yeasts at 24-25 ° C for 14-16 days, malolactic fermentation with selected bacteria, maturation for 8 months in French barriques aged 2 years and light roasting. Cabernet Sauvignon: grapes harvested around the first week of October, fermentation and alcoholic maceration with selected yeasts at 26-28 ° C for 16-18 days, malolactic fermentation with selected bacteria, maturation for 12 months
French barriques aged for 3 years and medium roast. Blend: at the end of the maturation in wood, the Nero d’Avola and Cabernet wines are united and follows further maturation of 4 months in barriques to favor the fusion of the aromas of the two different varieties. Follows bottling and subsequent maturation in bottle for 8 months.
This wine contains all the richness of the Sicilian land with its centuries-old vocation for the cultivation of the vine. The Nero D'Avola brings the marked fruity component that is identified in the intense and ripe aromas of blackberries, wild strawberries and raspberries, well integrated in the distinctive notes of Cabernet Sauvignon. In fact this great international grape reaches excellent levels of maturation in Sicily and brings both aromas of redcurrants and red fruits to the blend, as well as the structure and body which give longevity and thickness to the final product. Finally the more evolved aromatic notes derive from the long but careful management of the aging in barriques and are expressed with aromas of licorice, tobacco and plums that fused in a slight touch of vanilla, make this wine of great qualitative depth.
Red wine of great structure that accompanies rich and complex first courses based on meat sauce, red meats, and wild, as well as main courses of grilled meat, salami and aged cheeses. It is also appreciated with grilled fish and sliced tuna and swordfish.
16-18 ° C
BOTTLED ORIGINALLY from Feudo Arancio Sambuca di Sicilia (AG) ITALY