Nero D’Avola

Organoleptic characteristics

Colour: Red with violet reflections
Bouquet: Strawberry and ripe cherry
Flavour: fruity, spicy and persistent


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


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


Barriques ageing: 13 months
Bottle ageing: 4 months
Type of wood: Frenck Oak


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

Serving suggestion

Excellent with game and red meats

Serving temperature: