Grapes: 100% Nero D'Avola
Production area: Grotte (Agrigento)
Altitude of the vineyards: 450/500 above sea level
Soil type: calcareous-clayey of medium texture
Training system: Guyot and spurred cordon
Density of the vines: 3.500 vines per hectare
Production per hectare: 60/70 quintals
Yield of grapes into wine: 65%
Planting year: 1986
Harvest period: Beginning of September
Fermentation temperature: 29 °C
Vinification system: 15 days maceration on the skins in steel tanks
Malolactic fermentation: in steel tanks
Maturation period: short period in 225 liter barriques of Allier and Troncaise, followed by a further refinement of 2-4 months in the bottle
Alcohol: 14.50% Vol
Total acidity: 5.50 gr x liter
Ph: 3.50
Pairings: Ideal with meat and legume soups. Also try with fish dishes. Serve at 16-18 °C.

Originally bottled by Morgante s.r.l. soc. agr. Grotte (AG) ITALY