The Varietal
Nero d’Avola is a varietal named after Avola, a small town near Pachino in the province of Siracusa, Sicily, where it has been selected by local growers several hundred years ago.
 Vineyard & Winemaking
Vineyard San Lorenzo, located in the homonymous district of Pachino, is one of the most popular in Val di Noto.
Vine training system: traditional, organic, without irrigation.
Altitude: 10 m a.s.l.
Climate: temperate warm mediterranean.
Type of soil: red sandy soil.
Plant density: 8000 vines per hectare.
Yield per Hectare: 40 quintals.
Vinification: Grapes of Nero d’Avola, harvested in the second half of September, start fermentation into red wine through a long maceration on their skins. Maturation: After the malolactic, the wine is poured in small barrels, capacity 500L, where it remains for about two years.
Aging: In bottle for at least one year.
Tasting notes
Colour: intense ruby red with violet hints.
Nose: complex, red fruits, flowers.
Palate: elegant, fruity flavour, balanced, lingering on the palate.