Nero d'Avola 100%

San Giacomo. Butera (CL)

South, South-east

12 years

Espallier, at a density of 5000 plants per hectare

7000 kg of grapes per hectare

Manual, in the first ten days of September

De-stemming, cold maceration on the skins for two days at 5°C, fermentation at 26°-28°C with frequent re-circulation and removal of the must. Malolactic fermentation in stainless steel, and a period in contact with the fine lees of at least five months. Successive fining in the bottle.