NERO 

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Variety: Nero d'Avola

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“We aim to craft a distinctive Nero d'Avola. This journey begins with intensive work in the vineyard. The grapes are selected from vineyards featuring vines aged at least 70 years and others that are 10 years old. Subsequently, in the winery, we employ a technique of extremely long skin maceration. This approach helps the Nero d'Avola shed its typical sharp tannins, resulting in a highly elegant wine. We then allow it to mature for at least an additional 3 years in our cellar before introducing it to the market. This wine is created to restore honor to a grape variety that has traditionally been misunderstood in Sicily.”

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Classification: IGP Terre Siciliane Rosso

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Altitude: 430 above sea level

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Soil types: sand and silix soil

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System of planting: bush-vine

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Plant density: 4500 plants per hectare trellis system, and 7000 plants bush-vine

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Harvest: manual, last week of September

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Fermentation: With indigenous yeasts,  maceration on the skin for 2 months

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Aging: 12 months in concrete tanks, then 2 years in the bottle