Nero d’Avola Sicilia DOC 100% Nero d’Avola. Density of 5000 plants per hectare and yield of 60 hectoliters per hectare. Vinification Destemming and cold maceration on the skins for 2 days at 10°C, fermentation at 26°-28°C, pump-over and removal of the must. Malolactic fermentation in stainless steel tanks and a period in contact with the fine lees for at least 5 months, followed by aging in the bottle.
Double-walled stainless steel ensures your beverage stays at the perfect temperature for up to 24 hours.
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