Wine resulting from the ancient tradition of vinification of Nero d’Avola, handed down for generations: moderate contact of the grapes with the fermenting must (about 36 hours in a concrete tank), followed by soft pressing with a manual screw press, a process that guarantees respect for original aromas, flavors and aromas.
Wine produced in 2020, aged in 70hl exhausted oak barrels for 2 years and 10 months, not subjected to any treatment before bottling. Any residues are due to this natural process. The aroma and flavor are reminiscent of those of the freshly picked bunch of ripe Nero d’Avola grapes.
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