The first single varietal wine to be produced from Nero d’Avola grapes in the history of Sicilian wine, it was first made in 1984. The idea of this noble wine originated from the desire to produce a great Sicilian red wine that could stand alongside the highest quality wines in existence in the international wine-making industry.
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CLASSIFICATION - Typical Geographical Indication Sicily (IGT).
1st YEAR OF PRODUCTION - Vintage year 1984.
PRODUCTION AREA Central and Eastern Sicily, hinterland of the Gulf of Gela.
SOIL - Calcareous-clayey.
ALTITUDE - From 100 to 200 meters msl.
VINEYARDS Bush-trained, density of at least 5,000 plants per hectare with low yield per plant (max. 1.2 Kg).
CLIMATE - Mild winters with very dry springs and summers.
VINTAGE - By hand, at full maturity (end of September).
VINIFICATION Destemming of the grapes, maceration at 28° - 30° C. for 8 - 10 days followed by the malolactic fermentation.
AGEING At least 18 months in fine oak casks in which they develop their complexity, style and ageability.
MATURING Another 12 months in bottle at controlled temperature to fully develop the organoleptic features and enhance the typical bouquet.
TASTING Colour - ruby red with garnet red highlights.
Aroma - blend of ripe fruit, irises and spices. Flavour - strong, round, well-balanced, with character, with scents of wood blended perfectly. Great persistence.
ALCOHOL CONTENT - 14.0 v %.
PRODUCTION OUTPUT 56,000 750-ml. bottles, 1,000 1,500-ml magnum bottles and 200 3,000-ml. double magnum bottles.
SERVING TEMPERATURE - 16° - 18° C.
RECOMMENDED GLASS - Transparent long-stemmed balloon glass.
RECOMMENDED WITH Excellent with roast meat, grilled meat, game and cheese.
STORING - Reclined bottle in cool (13° - 15° C.) room, not too moist.
LIFE - More than 10 years if kept in cellars with suitable conditions.