The grapes are de-stemmed and delicately crushed, chilled to 10°C and left to macerate on their skins for approximately 8 hours, giving the must a pink hue. The must is then run off its skins, placed in stainless steel fermentation tanks and then left to rest for 36 hours. Fermentation is carried out using selected yeasts at a controlled temperature of 14-16°C and lasts approximately 10 days.
Grapes: Nero d’Avola
Production Zone: Inland southwestern vineyards of Sicily
Contents: 0,750 lt.
Alcohol Content: 12,50% Vol.
Characteristics: Intense blush color. Aromas of rose, dried flowers, citrus, with soft notes of salinity. Fresh taste of ripe red fruit, orange zest and a long mineral finish.
Serving Suggestion: Goes well with fish soups, fresh cheeses, grilled vegetables and fish courses.
Serving 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.