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Nero D’Avola
Organoleptic characteristics
Colour: Ruby Red
Bouquet: Viney characteristic
Flavour: dry,smooth and velvety
Training
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
Vinification
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
Refinement
Wood ageing: 3 months
Bottle ageing: 3 months
Type of wood: oak from Slavonia
Packaging
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
