Organic Nero d'Avola and Cabernet grapes are harvested separately, pressed and fermented in steel tanks at 24°C. After 10 days of maceration the skins are separated and the wine is placed in tanks were is remains for 6-8 months.
Sicilia DOC Nero d’Avola
Cabernet
Organic Nero d'Avola and Cabernet grapes are harvested separately, pressed and fermented in steel tanks at 24°C. After 10 days of maceration the skins are separated and the wine is placed in tanks were is remains for 6-8 months.
Grapes: Nero d’avola, Cabernet
Production Zone: Inland southwestern Sicilia.
Contents: 0,750 lt.
Alcohol Contents: 13,50% Vol.
Characteristics: Intense red color. Notes of ripe prune and currants. Moderately structured wine with sweet tannins that are well amalgamated to the fresh acidity.
Serving: Aged cheese (at least 24 months), grilled or roasted red meat.
Temperature: 18°C
Also known as Calabrese, it is one of the most important purple grapes grown in Sicily, where its cultivation is concentrated. The name Calabrese is misleading, however, as it leads one to believe it might have originated in Calabria; actually the name is merely coincidental, as the term derives from Calavrizi or Calanlisi from Colla-Anlisi, or colla (grape, in Sicilian dialect) and Anlisi (Avola, in Sicilian).
It is a varietal that ripens rather early, and is generally head-trained or grown in the low espalier method, as well as the Spurred Cordon and Guyot.