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Nero d'Avola 100%
East-central Sicily
South, South-East
10 years
Espallier, at a density of 4,500 plants per hectare
7,000 kg. Grapes per hectare
Manual, in the first ten days of September
De-stemming, cold maceration on the skins for two days 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.
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