Vinification
Cultivation
Pairings
Characteristics
Nero D'Avola
Sicilia DOC
Alcohol content 13°
SERVING TEMPERATURE 16-18° C
About Nero D'Avola
Prince of the enological resurgence of Sicily, the Nero d’Avola is a very important native varietal. Initially found in Siracusa, it is now found in all of the winemaking areas of the island.
100% Nero d’Avola. It is an average to early varietal maturing around the first week of September.
This wine is obtained from grapes that have reached perfect aromatic and polyphenolic maturation. Destemming and alcoholic fermentation with the skins occurs for 6-8 days at 22-24 degrees.
Malolactic fermentation occurs with selected bacteria, then finally maturation occurs for 6 months in French barriques.
Nero D'Avola prefers clay like terrain and is very sensitive to excessive dryness and too much exposure to sunlight. The type of farming is “Espalier”, used with an average density of planting where there are 4500 vines per hectare.
Pairs well with Risotto, baked pasta, red meats, lamb and savory cheeses.
For its pleasant structure and intense aromaticity, the Nero d’Avola pairs ideally with typical Sicilian dishes, Spaghetti alla Norma, with eggplant, and smoked ricotta cheese.
Colour: Deep ruby-red with pleasant reflections of violet.
Bouquet: Intense and covered, notes of currant stick out, wild strawberries, and pomegranate.
Flavour: Soft and velvety. Distinct characteristics of fruitiness come forth.
The wines:
This line of wines is born from the great passion of Totò, aka Barone d’ Albius, for vines and ceramics, that for him are the highest expressions of Sicilian art and ethos.
