Kerasos

Nero D’Avola / Sicilia D.O.C. / organic farming / CSQA certification

It is no coincidence that we named it this way, cherry, from the Greek: κερασος – Kerasos. Its aroma of cherry and red fruits is unmistakable. This is the characteristic that distinguishes the Nero D’Avola of our area. We believe this depends on the conditions of our territory, clayey-calcareous soils, high hills with ventilation and high temperature variations. All of this results in a wine that combines body and structure with great elegance, with hints of fruit and tannins that are never aggressive.

Zone of origin
Sicily, Camporeale (Pa)

Grape variety
Nero d’Avola

Altitude
300 m a.s.l.

Harvest
Manual in small crates

Winemaking
Destemming of the grapes. Crushing is excluded.
Addition of the pied de cuve, obtained by spontaneous fermentation of a portion of must prepared 36 hours earlier.
Start of fermentation with a static cap for 24/48 hours at a temperature of 22°C.
After 48 hours, pump-overs until the end of fermentation.
Maceration for 10/12 days.
Racking and pressing of the pomace.
Spontaneous malolactic fermentation.

Aging
6 months in steel

Organoleptic characteristics
Color: ruby red. Nose: the characteristic note of cherry, red fruits and a light, pleasant balsamic note. Taste: a warm and fairly soft wine, with well-present but fine acidity and tannins, and overall very pleasant.

Serving temperature
16-18°C

Available formats
Cases with 6 bottles of 0.75 l