Wine Type: Red
Grapes: 100% Nero d'Avola
Area of Production: Agrigento, Palermo and Caltanissetta provinces
Soil Type: sandy-silt soils, of medium consistency with an alkaline reaction due to the presence of limestone
Altitude of vineyards: from 200 m to 600 m a.s.l.
Averageage of vines: 12 years
Training System: predominantly vertical shoot positioning (VSP)
Plants/hectare: 4000-5000
Yield/hectare: 9 tonnes
Harvest: mid September to mid October

VINIFICATION

such a full-bodied wine is great to go with strong flavors such as cavati (type of pasta) with pork sauce, oven-baked meat or vegetable pasta. For the second course, you have many choices: Nero d'Avola is excellent with rare red meat, falsi magri dishes (low fat but tasty) and braised meat but also with exotic dishes, such as chicken curry or tuna sushi. A real treat with medium-aged and aged cow, sheep and goat cheeses.