Red. Grape variety: Nero d’Avola. Production area: inland Agrigento area. Soil type: silty-sandy soils, medium-textured with alkaline reaction due to active limestone. Altitude: from 200 m to 600 m. Average age of the vines: 20 years. Training system: mainly espalier, with renew-able cordon system. Harvest: from mid-September to mid-October. Fermentation: in steel and cement fermenters at 26 °C. Malolactic fermentation: not carried out. Aging: in French oak barrels for 8-10 months. Bottle aging: six months before marketing.
Red. Grape variety: Nero d’Avola. Production area: inland Agrigento area. Soil type: silty-sandy soils, medium-textured with alkaline reaction due to active limestone. Altitude: from 200 m to 600 m. Average age of the vines: 20 years. Training system: mainly espalier, with renew-able cordon system. Harvest: from mid-September to mid-October. Fermentation: in steel and cement fermenters at 26 °C. Malolactic fermentation: not carried out. Aging: in French oak barrels for 8-10 months. Bottle aging: six months before marketing.
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