At the end of the second year, the barrels of wine is mixed with wine in steel tanks. Bottling is done in the third year after harvest. Before distributing the bottles to a final refinement, remain in the cellar, a temperature not exceeding 16 ° C for at least a year.
Description
GRAPE VARIETIES USED: Nero d'Avola SOIL MORPHOLOGICAL: Slight slope area on a gently sloping hill SOIL COMPOSITION: The predominantly clayey soils with deep, well-equipped organic matter WINE-MAKING TECHNIQUE: The bunches are subjected to destemming of grapes and put to macerate and ferment seiotto for days at a temperature of 28 ° C in jars of wine stainless steel thermo-and partly in oak barrels. AGING: The end of the second year, the barrels of wine is mixed with wine in steel tanks. Bottling is done in the third year after harvest. Before distributing the bottles to a final refinement, remain in the cellar, a temperature not exceeding 16 ° C for at least a year. COLOR: Purple with dark purple reflections Perfumes: Very intense with a pleasant hint of licorice, mint, fresh notes of red fruit and very ripe (more, wild strawberries, cherries) TASTE: Franco, full, wide body, with strong structure and silky tannins, well-mixed, long and harmonious in the mouth. ALCOHOL CONTENT: 13,0 - 13,5% Vol depending of the years THE FOOD PAIRING: red meat, roasts, stews, game dishes and very tasty SERVING TEMPERATURE: It is recommended to serve at 18 ° C or so. DURATION: Ten years or longer, if stored with the bottle lying on premises with appropriate temperature not exceeding 14-15 ° C.
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