Technical Sheet Classification: DOC Sicilia – Controlled Designation of Origin Grape variety: 100% Nero d’Avola Production area: Central-southern Sicily (Agrigento and Caltanissetta) Soil: Calcareous, rich in organic substances Training system: Espalier (4,200 plants/ha) Yield per hectare: 80 quintals Vinification: Crushing and destemming, maceration 10-15 days, malolactic fermentation in stainless steel Aging: In stainless steel until March, 3 months in bottle Alcohol content: 13% vol. Serving temperature: 18°C Bottle capacity: 75 cl (Burgundy) Pairings: Sicilian dishes, semi-aged cheeses, red meats
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Technical Sheet Classification: DOC Sicilia – Controlled Designation of Origin Grape variety: 100% Nero d’Avola Production area: Central-southern Sicily (Agrigento and Caltanissetta) Soil: Calcareous, rich in organic substances Training system: Espalier (4,200 plants/ha) Yield per hectare: 80 quintals Vinification: Crushing and destemming, maceration 10-15 days, malolactic fermentation in stainless steel Aging: In stainless steel until March, 3 months in bottle Alcohol content: 13% vol. Serving temperature: 18°C Bottle capacity: 75 cl (Burgundy) Pairings: Sicilian dishes, semi-aged cheeses, red meats
