The wines that they provide in boxes are a result of a very precise company “policy”: The picked “in excess” which has no way of being bottled is bought by the cooperative anyway in a way to guarantee a fair price to the partners, avoiding that way to end up in markets that would debase the value. Besides the product so packed responds to a precise market request, less committing and lighter than the bottle.
Area of origin: Sicily, Camporeale and Alcamo
Cultivation process: Spurred cordon vine training system
Yield (in quintales of grapes per Ha): 70 quintale/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
Color: ruby red.
Bouquet: 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
Grape variety: Nero d'Avola