Clay and rocky, rich in fossils soil, 80 m. a.s.l.
HARVEST : By hand, in different periods according to the different grapes.
VINIFICATION: The grapes were stemmed and pressed, and fermented in stainless steel tanks at controlled temperature (26°-28°); maceration on the skins. Malolactic fermentation took place in stainless steel tanks.
AGEING:The wines were assembled and matured in stainless steel for about 8 months.
The wine underwent a year period of bottle ageing.
TASTE: It has black and green peppers, hazelnuts and cassis on the palate.
FOOD MATCH: A remarkable companion with lamb chops; rare meat rounds out the wine, and its lush fruit acts like a classic sauce.
Avola, as it happens, is a wine-growing village in Southeastern Sicily, where the variety evolved through selection by vine growers centuries ago, and from where it has spread throughout the island.
