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Nero D’Avola
Organoleptic characteristics
Colour: Red with violet reflections
Bouquet: Strawberry and ripe cherry
Flavour: fruity, spicy and persistent
Training
Production Area: Gela,Palma di Montechiaro
Vineyards in Ha: 22
Exposition: South
Altitude:70-200metres above sea level
Soil Type: clayey
Vineyards age: 12 years
Planting density for hectare: 4000 plantes
Training system: Guyot
Ql. Grapes/ha: 120-150
Yield for hectare: 75% about
Harvest period: September
Climate: hot-humid
Vinification
Maceration of skins in days: 20
Fermentation equipment: Steel fermenters
Duration of fermentation in days: 10-15
Fermentation temperature in C°: 22*-24
Malolactic fermentation: yes
Laboratory analysis
Sugar content at harvest time: 20-22° babo
Total Acidity of the must at harvest time: 5-6
Alcohol content: 12,50-13,.50 % Vol
Ph:3.60
Refinement
Barriques ageing: 13 months
Bottle ageing: 4 months
Type of wood: Frenck Oak
Packaging
Glass bottles: 0,75l
N° of bottles in box: 6
Serving suggestion
Excellent with game and red meats
Serving temperature: 18-20°C
Wine is a joy and exaltation of bodily sensations, and this is why the Senses Line was born, which includes"monovarietal" wines in purity.
The whole line is followed by verses of illustrious poets, translated by Salvatore Quasimodo and is worthy of some works by Salvatore Incorpora, whose his art was nourished by sculpture, painting, poetry and narrative. The sacred and the social, the won and the hope, today speak to the heart of man in a universal meaning, through the theme of wine.
From a medium calcareous soil, “Gela”,in the olden times called Terranova and Palma di Montechiaro born ours Nero D'Avola fruity, spicy and good persistent
