Grape variety: Nero d'Avola
Type: Organic Wine
Soil: hilly, sandy-loam with good presence of skeleton
Altitude: 500 meters above sea level
Planting year: 1998
Training system: espalier trained with Guyot
Viticulture: vineyard conducted according to the principles of organic farming with thinning out of the bunches in pre-veraison.
Plants per hectare: 3.500
Yield: 60 quintals / hectare
Harvest: manual harvesting in the early hours of the morning and transfer to the cellar with small 8 kg boxes.
Fermentation: after destemming, the grapes ferment in small steel tanks with selected yeasts at 23 ° C. During the maceration, for 10-12 days, the cap breaks daily by manual punching down. After racking, the malolactic fermentation takes place in steel tanks with indigenous lactic bacteria.
Aging: 8 months in French oak tonneau, 6 months in the bottle before release.
Color: deep ruby red with light violet reflections.
Nose: variegated notes ranging from fruity tones of blackberries, cherries, raspberries to spicy ones of rosemary, tobacco, cloves.
Palate: great structure with balanced acidity and fine tannins, silky but lively and well present to give the right liveliness and pleasant length to the wine.
Bottled for Case Alte Farm of Vaccaro Maria - Camporeale (PA) - Italy from PA / 4572