NERO D’AVOLA SICILIA DOC
The grapes that make this wine are harvested in Sicily. They are picked both by hand and mechanically. They are destemmed, softly crushed, then fermented for 10 days at 25-26°C. The wine is kept in contact with the skins for 8 to 10 days. Malolactic fermentation happens thanks to a selected bacteria inoculation. The wine is then fined for up to 3 months in stainless steel tanks.
Additional information
| Color | Intense ruby red with violet hues. |
|---|---|
| Taste | Juicy, fresh and extremely persistent in its fruitiness, this wine is a taste-bud explosion. |
