< Barraco
Nero d’Avola
A vineyard on peat, a vine clone that expresses a good phenolic ripeness and sugar content. 12 days of maceration on the skins, use of wild yeasts present on the skins and fermentation at controlled temperature. Ages in steel after the malolactic fermentation. No clarification, filtration, or tartaric stabilization.
A wine that surprises by its power and fragrance, a Nero d’Avola of truely great character, that hides its 15%. alcohol content well, due to an equally high acidity.
Accolades
Resources
From the same producer
Appellation
Rosso IGT Sicilia
Vineyard
Grape varietals
Nero d’Avola 100%
Vines
Espalier, 2.800 plants per hectare
Age of vineyard
15 years
Altitude
180 m AMSL
Terrain
Medium weigth, with clay.
Vinification
Harvest by hand, stemming, fermentation on the skins for 15 days, pressing with a hand press, primary fermentation with wild yeasts at temperatures between 25 °C and 35 °C. Spontaneous malolactic fermentation between october and december.
Maturation
10 months in steel tank
Refining
4 months in bottles
Produced bottles
3.000 (2008 vintage)
Tasting notes
Eye: intense ruby red.
Nose: cherry, black mulberry, capers, aniseed, cocoa.
Palate: soft, round, tannic.
Alcohol
15%