Respiro

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

The Nero d’Avola we use for Respiro comes from a single south-facing vineyard belonging to our member Irene Vaccaro. The natural fermentation maximizes the varietal characteristics and those of a territory kept as whole as possible in its integrity. That is why it was named this way: nothing is more vital than a breath.

Zone of origin
Sicily, Camporeale (Pa)

Grape variety
Nero d’Avola – Cru

Altitude
250 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 12/14 days.
Racking and pressing of the pomace.
Spontaneous malolactic fermentation.

Aging
6/8 months in steel

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

Serving temperature
18 – 20°C

Available formats
Cases with 6 bottles of 0.75 l