Sambuca di Sicilia, in the province of Agrigento, where rich, mature, and structured Nero d’Avola is obtained. It prefers clay-like terrain and is very sensitive to excessive dryness and too much exposure to sunlight. The type of farming is “Espalier”, used with an average density of planting where there are 4500 plants per 2.5 Acres.
100% Nero d’Avola.
grown Nero d’Avola is harvested in the first week of September once the grapes
reach ideal polyphenolic maturation. Destemming and alcoholic fermentation
occurs in contact with the skins for six to eight days at 22-24°C. Malolactic
Fermentation occurs with select yeast. The wine is matured for six months in
French oak barriques.
Deep ruby-red with violet reflections.
Intense with notes of currant, wild strawberries, and pomegranate.
Soft and velvety texture. Distinct characteristics of freshness and fruitiness
well with pizza, risottos, baked pasta, lamb, BBQ, and savoury cheeses. For its
pleasant structure and intense aromaticity, this Nero d’Avola pairs especially
well with typical Sicilian dishes such as Pasta alla Norma, roasted vegetables and
dishes featuring smoked ricotta cheese.