Sicilia DOC Nero d’Avola Rosato
The grapes are harvested, destalked, gently crushed and left to rest in the press for a few hours; this is to give some colour to the must from the skins.
At the end of this process, the must is fermented at controlled temperatures so that the wine’s delicate floral profile can emerge. After fermentation, the wine remains in contact with the yeast lees in order to limit any oxidative phenomena.
SERVING TEMPERATURE
12°C
ALCOHOL
12,5%
GRAPE VARIETIES
NERO D’AVOLA AND OTHER RED CULTIVARS
As an aperitif, or with fried fish and seafood or roast poultry
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
