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Nero D’Avola
Organoleptic characteristics
Colour: Ruby red with garnet reflection
Bouquet: Strawberry and ripe cherry
Flavour: fruity,spicy and persistent
Training
Production Area: Corleone
Vineyards in Ha: 22
Exposition: South
Altitude:70-200 metres above sea level
Soil Type: Moderate limestone content clay
Vineyards age: 12 years
Planting density for hectare: 4000 plantes
Training system: Spurred cordon
Ql. Grapes/ha: 75%
Yield for hectare: 120-150
Harvest period: September
Climate: warm 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 and ageing
Refinement in oak barrels: 6 mounths
Refinement in bottles: 4 mounths
Type of wood: oak from France
Packaging
Glass bottles: 0,75l
N° of bottles in box: 6
Serving suggestion
Excellent with red meat and wild game meat
Stella di Corleone
From a clayey soil like Corleone only 300 meters above sea level, the two Nero D'Avola and Catarratto vines are born.
The Nero D'Avola, with its violet reflections and the typical aromas of the vine like strawberry and ripe cherry, is excellent with game and red meats.
