History: Nero D’Avola, most famous red indigenous grape variety, was introduced in Sicily during the Greek colonization, in the eight century A.C. Nero D’Avola finds its best expression in the south east region, but it is widespread throughout the island.
Grape Varieties: 100% Nero D’Avola
Wine-making Technique: soft crushing; cold temperature is controlled during fermentation to express typical characteristics of this elegant grapes.
Alcohol: 13,00% alc./ vol.
Residual sugar: 5,00 g/l
Colour: intense ruby red
Aroma: red fruits, black cherry, violet, balsamic note, vaguely spiced, sweet tobacco
Taste: persistent and quite tannic
Roasted meat, tuna steak, seasoned cheeses