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