Nero magnum

Nero d’Avola / Sicilia DOC / agricoltura biologica / certificazione CSQA

Area of origin
Sicily, Camporeale (Pa)

Included wine varieties
100% Nero d’Avola

Cultivation process
Spurred cordon vine training system

Yield (in quintals of grapes per Ha)
70 quintali/Ha

Wine making
The grapes come from vineyards from the Camporeale countryside between 250 and 350 meters above sea level. The grapes (with synergy among various vines) are harvested by hand and transported to the winery in small baskets. Subsequently, they are de-stemmed and must is added for natural fermentation. The must is prepared in the previous days with grapes from the same vineyard. Fermentation proceeds for about 10 days at a temperature of 24° C. After this the pomace is separated and pressed. After the malolactic fermentation, which also occurs spontaneously, the wine ages for the winter and the following spring in stainless steel before bottling.

Wine ageing:
6 months in stainless steel

Organoleptic characteristics
Color: ruby red. Smell: the characteristic note of cherry, red fruits and a light, pleasant balsamic note. Taste: a warm and quite soft wine, acidity and tannin are present, but fine and overall very pleasant.

Serving Temperature
18-20°C

Available format
6 bottle case of 1,5 l