Red. Grape variety: Nero d’Avola. Production area: Agrigento hinterland – municipalities of Canicattì, Naro, Racalmuto and Giardina Gallotti, in the province of Agrigento; Sclafani Bagni, Monreale and Castellana Sicula (Palermo), Butera, Mazzarino and Serradifalco (Caltanissetta). Soil type: silty-sandy soils, medium texture with alkaline reaction due to active limestone. Altitude: from 200 m to 600 m. Average age of the vines: 15 years. Training system: mainly espalier, with a renewable and spur-pruned cordon system. Vines per hectare: 4000-5000. Yield per hectare: 9 t. Harvest: from mid-September to mid-October. Fermentation: in stainless-steel and concrete fermenters at 26° C with four punch-downs per day. Malolactic fermentation: fully completed. Aging: eight months in suitably lined concrete tanks. Bottle aging: three months before sale.
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Red. Grape variety: Nero d’Avola. Production area: Agrigento hinterland – municipalities of Canicattì, Naro, Racalmuto and Giardina Gallotti, in the province of Agrigento; Sclafani Bagni, Monreale and Castellana Sicula (Palermo), Butera, Mazzarino and Serradifalco (Caltanissetta). Soil type: silty-sandy soils, medium texture with alkaline reaction due to active limestone. Altitude: from 200 m to 600 m. Average age of the vines: 15 years. Training system: mainly espalier, with a renewable and spur-pruned cordon system. Vines per hectare: 4000-5000. Yield per hectare: 9 t. Harvest: from mid-September to mid-October. Fermentation: in stainless-steel and concrete fermenters at 26° C with four punch-downs per day. Malolactic fermentation: fully completed. Aging: eight months in suitably lined concrete tanks. Bottle aging: three months before sale.
