Nero D’Avola

Organoleptic characteristics

Colour: Ruby Red
Bouquet: Viney characteristic
Flavour: dry,smooth and velvety


Production Area: Gela
Exposition: South
Altitude:500 metres above sea level
Soil Type: Clavey,sandy
Planting density for hectare: 8000 plantes
Training system: Spurred cordon
Ql. Grapes/ha: 80-100 about
Yield for hectare: 75% about
Harvest period: Septmber/October
Climate: Humid


Maceration of skins in days: 15-20
Fermentation equipment: Steel fermenters
Duration of fermentation in days: 15-20
Fermentation temperature in C°: 22-24
Malolactic fermentation: yes


Wood ageing: 3 months
Bottle ageing: 3 months
Type of wood: oak from Slavonia


Glass bottles: 0,75l
N° of bottles in box: 6

Alcohol content: 13-14% Vol

Serving suggestion:

Suitable with roasted,boiled and withe meat

Linea Basalto

Volcanic soils are among the best for the production of high quality wines because they are able to express a complexity and a sapidity thanks to the wealth of phosphorus, magnesium and potassium of the soils, which are transferred to the wines giving minerality and acidity. Between Solicchiata and Passopisciaro, a land of basalt, born a unique wines that have given life to the Basalt Line.
Nerello Mascalese 100%, Catarratto 100 % and also Nero D'Avola