AGRICULTURE: Certified Organic Regime
GRAPES: Nero d'Avola
AVERAGE AGE OF VINES: from 5 to 10 years
SOIL TYPE: organic and rather deep clayey soil
TRAINING SYSTEM: guyot
STUMPS PER HECTARE: over 5600
HARVEST PERIOD: early September
COLLECTION METHOD: manual in boxes of 14 kg
VINIFICATION: the grapes are crushed-destemmed after a short cold maceration to favor the release of the color are pressed with a pneumatic press. After a rapid cold clarification, the musts were decanted and fermented at a controlled temperature and with selected yeasts, in steel tanks
MATURATION: in steel for about 4 months. Second fermentation in autoclave (Martinotti system)
ALCOHOL: 12.5% vol
COLOR: bright red with purple reflections.
NOSE: large bouquet of floral and fruity notes: from fresh red fruit, raspberry and strawberry to red rose. In closing, light mentholated nuances give it olfactory refinement.
PALATE: light, fresh and soft; the sweetness blends well with the fresh and acidic profile.
PAIRING: appetizers, light first courses, fish and white meats
SERVING TEMPERATURE: about 6-7°C
Originally bottled by G. Milazzo Agricultural Company - Campobello di Licata (AG) - Sicily - Italy