Nero d'Avola Biologico BIB 3l 2020

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

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, acidity and tannin well present, but fine and overall very pleasant.

Service temperature: 18-20 ° C

Grape variety: Nero d'Avola