Grape variety: Nero d'Avola
The Nero d’Avola that they use for the Breath comes from a single vineyard facing south, owned by their partner Pietro Scardino. Its added value consists in the absence of added sulphites which together with natural fermentation make the most of the varietal characteristics and of a territory maintained as far as possible in its integrity. That’s why it was called this: nothing more vital than breathing.
Area of origin: Sicily, Camporeale (Pa)
Cultivation process: spurred cordon vine training system
Yield (in quintals of grapes per Ha): 50 quintali/Ha
Wine making: the grapes come from a single vineyard, in the Fargione district. This plot was chosen because it gives the grapes the ideal characteristics for the production of a wine without sulphites. The grapes are harvested by hand and transported to the cellar in small baskets. Subsequently de-stemmed, the naturally fermented must prepared in the previous days with the grapes from the same vineyard is added. Fermentation proceeds for about 10 days at a temperature of 24° C. At the end the pomace is separated and pressed. After the malolactic fermentation, which also occurs spontaneously, the wine is refined for the winter and the following spring in steel, before bottling.
Wine ageing: 6 months in stainless steel
Color: ruby red.
Bouquet: very intense aroma, notes of cherry and berries. In the finish a light balsamic note.
Taste: a warm and fairly soft wine, acidity and tannin very present, but fine and overall very pleasant.
Serving Temperature: 18-20°C