Baaria Nero D'Avola Cellar Miceli

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 
Glass: Balloon 
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 
pH: 3.45 
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