Nero d'Avola

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Grown all over the region, Nero d'avola boasts different characteristics according to the area where it is grown. Various vineyards in the area of Sambuca have been selected for this wine, where constant natural ventilation and the dry climate means perfectly healthy grapes without the need for aggressive interventions on the land. In fact, in Sicily, organic farming has not been an aim to reach for the farmers but has just been their way from the start due to the fact it is more logical for their type of climate.
Nero D'Avola especially benefits from this climate, managing to preserve freshness and being laden with an aroma very rare to red grapes.
Grapes are harvested in mid-September, only some days apart depending on the altitude of the vineyard. The pure and clay soils of this area allows a low produce per hectare despite the varieties' generosity, with a max.production of 2.5kg per vine. However there is a concenration of polyphenols in the grapes resulting in aromas which evolve into unmistakable notes of woodland strawberry, typical to the Nero d'Avola of this area.

Vinification: After a classic vinification at 24°c for about two weeks the wine is decanted and aged exclusively in steel in order to perfectly preserve the typical aromas. This means that after two years since harvesting the wine still boasts violet hues typical to young wines and a lively and prolonged taste. 
The typical freshness of this variety enhances these tastes and exults scents of woodland strawberry and pomegranate. Its structure is typical of young wines yet it evolves in time, velvety tannins with a viscosity which linger in the mouth.
It is served with many traditional Sicilian dishes like lasagne, first meat courses, aubergine lasagna and sophisticated second courses, rabbit in sweet and sour sauce or meat with sauce.