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
Vineyards: Different vineyards located in the countryside of Chiaramonte Gulfi and Ragoleti.
Vine training system: organic, without irrigation.
Altitude: 450 m a.s.l.
Climate: temperate mediterranean.
Type of soil: limestone clay.
Plant density: 8000 vines per hectare.
Yield per Hectare: 80 quintals.
Vinification: Grapes, harvested in late September, start fermentation into red wine through a long maceration on their skins.
Aging:
The wine is aged in barriques and tonneaux of French oak, capacity 225L and 500L for 12 months.
Tasting notes
Colour: intense ruby red.
Nose: ethereal, intense, characteristic, red fruits with hints of vanilla.
Palate: elegant harmonious, lingering on the palate.