Lively and characteristic of Nero d'Avola grown in the Noto area. Prune, seasoned pomegranate, cake of strawberry . Carobs and fig preserve.
Description
Classification: IGT Sicilia Grape varieties: Nero d'Avola First years of production: 1997 Number of bottles produced: 105.000 Production Area: Noto (SR) Name of planting of wineyeard: Buonivini – 1975 Altitude: 50 metres Yield per hectare: Nero d’Avola 8,5 tonnes, 1,8 kg per vine Training system: Vertical trellis; spur pruned cordon Planting density: 5.000 vines/hectare Harvest period: 25th September Vinification: The grapes are destemmed and crushed; extraction on skins followed by 12 days of maceration. After racking the wine is matured for 12 months in two and three year old French oak barrels Fermentationequipment: Stainless steel fermenters Fermentation: Temperature 25°C Bottling period: First half of March Duration of fermentation: 14 days (12 months in 225 lt. Allier and american oak barrelsof them new; 12 months of bottle ageing. Alcohol Content: 14.30% vol Total Acidity: 6.00 PH: 3.20 Ageing Potential: To be drunk immediately or to keep up to 8 – 10 years. Soil type: BUONIVINI: calcareous limestone soil, plenty of small size stones; fine texture with fraction of light coloured clay.
