Made from native grape Nero d'Avola, this offers intense aromas of blackberry, pepper and menthol with whiffs of toasted oak. The palate delivers a tight core of sour cherry and blackberry layered with spicy pepper, cinnamon and espresso.
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Grapes: 100% Nero D'Avola
Production Area: Grotte (Agrigento)
Vineyard Altitude: 450/500 metres
Soil Composition: Calcareous, clayey
Training System: Guyot and Spur pruned cordon
Planting Density: 3.500 vines per hectare
Production per Ha: 4.0/5.0 Tonnes
Yield in Wine: 65%
Year Vineyard Planted: 1970/1975
Harvest Period: Second half of September
Fermentation Temperature: 29C°
Vinification System: Skin contact for 20 days in stainless steel tanks
Malolattic Fermentation: In stainless steel tanks
Maturation Period: 12 months in 225 litre Allier and Troncais Oak barrels
Ageing before release: 6 months
Alcohol Content: 14.00% Vol
Total Acidity: 5.50 grammes/litre
Dry Extract: 36.00
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