Nero D’Avola Selection
WINE MAKING AND AGEING
The grapes are crushed and destemmed and the must is fermented at controlled temperature (25°C) in stainless steel tanks with frequent “pumping-over” and “delestage” for 6 months; the wine is then racked in French oak barrels where it.
WINE MAKING AND AGEING
The grapes are crushed and destemmed and the must is fermented at controlled temperature (25°C) in stainless steel tanks with frequent “pumping-over” and “delestage” for 6 months; the wine is then racked in French oak barrels where it.
DESCRIPTION
The net is characterized by aromas of cherry, black cherry and mulberry, wich are interwoven with hints of vanilia, cinnamon and roasted coffee. Decided, with a strong personality, consistent with the aristocratic impint on graper that gives it life, affects the strength and the extreme composure, the result of a texture component of a noble and appropiate acid.
HOW TO SERVE
Best served at 18 - 20°C
