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Traditional vinification, handed down for generations: moderate contact of the grapes with the fermenting must (about 36 hours), followed by soft pressing with a manual screw press a process that guarantees the respect of original aromas and flavors.
Wine produced in 2017, rested for over 2 year in oak barrels without any physical treatment before bottling. Any residuals are due to this treatment.
Any residuals are due to this treatment. The smell and the taste recall those of the bunch of ripe grapes Nero d’Avola just picked.
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