I.G.P. Terre Siciliane, in Ispica (RG) in the Val di Noto area
Medium structure highly calcareous soil with excellent structure
Ha 3,5 Contrada San Basilio
Nero d’Avola and small percentages of other local varietals (Surra, Pignatieddu, Nzolia, Muscatedda, Niururuossu)
Free standing bush and vertical trellis with spur pruned cordon
Grapes are hand-picked, then after destemming and crushing, must is fermented on skins for a maximum of 48 hours, a traditional method in the Vald di Noto area (in Sicilian known as 'quarantuotturi'). A soft press fractions, then use of its own yeast.
Short period of time in french oak barrels (3 months third use barriques ) and at least 8 months in bottles.
Deep ruby red color with light purple nuances. The bouquet is typical of the Nero d'Avola produced in this area, elegant and wild,...
Straw yellow colour leading to gold; intense aroma of ripe yellow fruit. The palate displays elegant, slightly mineral and fruity...
Straw yellow colour with nuances of pale green. White peach, yellow fruit and green tea aromas. The palate is subtle, well balance...
Straw yellow, good foam with good perlage evolving. Intense, slightly aromatic and mineral aroma with hints of yeast, structured,...
Deep ruby red color, fruity aromas with notes of dried flowers, dry and fresh on the palate, with a typical Sicilian balance
Yellow and golden, a sweet and elegant fruity taste characterised by dates, bergamot and plum aromas. The palate displays intens...