NERO D’AVOLA 14

7,00

Also called Calabrian or Calabrian d’Avola, Nero d’Avola is the king of Sicilian grape varieties. It is unknown when the vineyards cultivated with Nero d’Avola “landed” on the Island, but its territory of origin can be found in the localities of Eloro, Pachino and Noto, in the province of Syracuse; its name may derive from the erroneous translation of the Sicilian dialect “calaurisi”, resulting from the blend of the words “calea” – or grapes – and “aulisi”- of Avola, a village in the province of Syracuse. 

Description

Description

 NAME  NERO D’AVOLA – Sicilia Nero d’Avola DOC

APPELLATION Denomination of controlled origin

REGION Sicilia

GRAPE VARIETY Nero d’Avola

TRAINING SISTEM Trellis system with spurred cordon

PERIOD OF HARVEST September

SOIL COMPOSITION Medium texture soil, predominantly calcareous-clay

VINIFICATION Cold pre-maceration; maceration for about 15 days at controlled temperature. Malolactic completed

FINING Steel

ALCOHOL 13.50%VOL

FOOD MATCHING Appetizers, aged cheeses and Ragusano DOP, roasted or braised meats, grilled meat

SERVING TEMPERATURE 15°-18°C

CHARACTERISTICS Ruby red color with light violet nuances;delicate aroma with fruity scents, hints of red berry, pomegranate, licorice;palate is well balanced,smooth and intense 

Additional information

Additional information

Weight 1250 g
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