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Territory On the slopes of the Madonie Mountains at an altitude of 500 and 900 meters above sea level
Grape variety Nero d'Avola. Pruning Guyot. Vineyard age 30/40 years. Land sandy, clayey, medium consistency, with alkaline reaction due to the presence of active limestone. October harvest.
Red vinification.
|
Serving temperature |
15 - 17°C |
|
Grape |
Nero D'Avola |
|
Color/Scent/Taste |
Nero D'Avola at altitude. Between 500 - 900 meters with mostly limestone and some clay and sand. The age of the vines is 30-40 years on average. Pure and concentrated purple-red color. Elegant aroma. Feminin. Red fruit. Pure. Small sweetness. Juicy and fruity attack on the palate. Almost Beaujolais-like. Fine & complex. Lots of red fruit. Very natural. Also something of dark fruit. Laurel. Nice mouthfeel and well-drinkable. Fantastic glass of wine! Raised in steel tank and oak barrels for 10 months. |
|
Gastronomy |
Tuna; Quail from the grill with rosemary. Lamb chops with anchovy butter; blood sausage Harder Italian cheeses, spicy sausages; pasta al ragu |
Territory On the slopes of the Madonie Mountains at an altitude of 500 and 900 meters above sea level
Grape variety Nero d'Avola. Pruning Guyot. Vineyard age 30/40 years. Land sandy, clayey, medium consistency, with alkaline reaction due to the presence of active limestone. October harvest.
Red vinification.
|
Serving temperature |
15 - 17°C |
|
Grape |
Nero D'Avola |
|
Color/Scent/Taste |
Nero D'Avola at altitude. Between 500 - 900 meters with mostly limestone and some clay and sand. The age of the vines is 30-40 years on average. Pure and concentrated purple-red color. Elegant aroma. Feminin. Red fruit. Pure. Small sweetness. Juicy and fruity attack on the palate. Almost Beaujolais-like. Fine & complex. Lots of red fruit. Very natural. Also something of dark fruit. Laurel. Nice mouthfeel and well-drinkable. Fantastic glass of wine! Raised in steel tank and oak barrels for 10 months. |
|
Gastronomy |
Tuna; Quail from the grill with rosemary. Lamb chops with anchovy butter; blood sausage Harder Italian cheeses, spicy sausages; pasta al ragu |
