Area of origin: Sicily, Camporeale (Pa)
Form of farming: spurred cordon
Harvest period: second, third week of September
Yield (in quintals of grapes per hectare): 70 quintals / Ha
Vinification: The grapes come from vineyards in the countryside of Camporeale between 250 and 350 meters above sea level. The grapes - with synergy between different vines - are harvested by hand and transported to the cellar in small baskets. Subsequently they are de-stemmed and the prepared natural fermentation must is added in the previous days with grapes from the same vineyard. Fermentation proceeds for about 10 days at a temperature of 24 ° C. At the end the pomace is separated and pressed. After malolactic fermentation, which also occurs spontaneously, the wine ages for the winter and the following spring in steel before bottling.
Refinement: 6 months in steel
Color: ruby red.
Nose: the characteristic note of cherry, red fruits
and a light, pleasant balsamic note.
Taste: a warm and fairly soft wine, acidity and tannin well present, but fine and overall very pleasant.
Service temperature: 18-20 ° C
Grape variety: Nero d'Avola