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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
