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Wine information
Planted in 1998, the Nero d'Avola is grown on sandy loam with a high proportion of rock at an altitude of up to 500 metres. The grapes are harvested by hand in the early hours of the morning and transferred to the cellar in small 8kg crates. After manual destemming, the grapes are fermented in small steel tanks with selected yeasts at 23 °C. During maceration, which lasted ten days, the cap was broken open daily. After racking, malolactic fermentation took place in steel tanks, followed by maturation for eight months in French oak tonneaux and a further six months in the bottle.
Colour
Deep ruby red with violet reflections
Nose
Matured at a comparatively high altitude 16 filari Nero d'Avola is a wine that offers charm typical of the grape variety, but above all freshness and structure. It smells of cherries, blackberries and rosehips with peel and stalks, tobacco, a little rock and maquis.
Palate
The impression of this freshness continues on the palate. The dark fruit is crisp and juicy, the tannin is fine and silky, the extract firm and the acidity lively but balanced. It is a well-structured, balanced wine. Nero d'Avola full of vitality.
Food recommendations by Christoph Raffelt
- Roasted black salsify and kale in a cassis-anise broth according to Antoniewicz
- Squid in its ink with pearl barley risotto
- Farsumagru - stuffed Sicilian veal roll roast
