Sicilia DOC Nero d’Avola Cabernet
The grapes are harvested separately, destalked, crushed and then fermented in stainless steel vats. During fermentation, colour and aromas are transferred into the wine from the skins, from which it is separated after a few days.
The wine then rests in tank until the time of bottling.
SERVING TEMPERATURE
16°C
ALCOHOL
13%
GRAPE VARIETIES
NERO D’AVOLA AND CABERNET SAUVIGNON
Moderately mature cheeses, hamburgers, barbecued ribs
Nero d’Avola
One of the most important red grapes grown in Sicily. A relatively early-ripening variety, which is trained using the Alberello or low espalier systems (both Cordon Spur and Guyot).
PRODUCTION AREASicily
