Sicily, where ruch, mature, and structured Nero d’Avola is obtained. It prefers clay-like terrain and is very sensitive to excessive dryness and too much exposure to sunlight. The type of farming is “Espalier”, used with an average density of planting where there are 4500 plants per 2.5 Acres.
Nero d’Avola is an average to early varietal maturing around the first week of September.
This wine is obtained from grapes that have reached perfect aromatic and polyphenolic maturation. Destemming and alcoholic fermentation with the skins occurs for 6-8 days at 22-24 degrees. Malolactic Fermentation occurs with selected bacteria, then finally maturation occurs for 6 months in French barriques.
Color: Deep ruby-red with pleasant reflections of violet.
Bouquet: Intense and covered, notes of currant stick out, wild strawberries, and pomegranate.
Flavor: Soft and velvety. Distinct characteristics of fruitiness come forth.
Pairs well with Risotto, first courses of baked pasta, red meats, lamb and savory cheeses. For its pleasant structure and intense aromaticity, the Nero d’Avola pairs ideally with typical Sicilian dishes, Spaghetti alla Norma, with eggplant, and smoked ricotta cheese.