Description: 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 sense Sicilian.
Ageing potential: 5 years
Storage: On its side at 14°C
Serving temperature: 16-20° C
Serving suggestions: With red meat, hearty main courses, and aged cheeses.
Production area: Hilly area in central Sicily, from vineyards over 10 years old, averaging 5,000 vines/ha
Training method: Vertically-trained
Pruning method: Spur-pruned cordon-trained
Vineyard density: av. 5,000 vines/ha
Soils: Loose, chalky soils
Vineyard aspect: South-West
Weather: Mediterranean, dry
Harvest: At the end of September 2003
Must analysis: 20,5°Babo
Yield per hectare: 100 q
Yield per vine: 2 kg
Vinification: Red-wine fermentation, temperature-controlled at 24°C., with cultured yeasts.
Skin contact period: 8 days at controlled temperature
Malolactic fermentation: Totally developed
Maturation in wood: 12 months in 300-litre Allier & Troncais oak barrels
Ageing: in bottles for 6 months
Alcoholic content: 13,5% Vol.
Total acidity: 5,0 g/l
Residual sugar: 2 g/l
Oenologist: Filippo Di Giovanna
Visual: Ruby red
Nose: Very complex, fruity, vanilla and spicy notes well balanced
Palate: Savoury, fresh and smooth, judiciously tannic
Finish Very lingering, with nuances of cherry and plum
Bottled in Sciacca by Wineries Miceli Srl - Palermo - Italy