saro
nero
d'avola
In the vineyard
Vineyards cultivated in the hills between 350 and 400 metres above sea level on calcareous-clayey soils. Harvested between the end of September and the beginning of October.
In the cellar
Fermentation in contact with the skins for 10 - 12 days, followed by spontaneous malolactic fermentation in stainless steel. Maturation partly in steel tanks and partly in oak barrels for at least 1 year. After blending, it is aged in bottles for at least 6 months.
Nero D'Avola100% BIO | DOC Sicilia
Territory: contrada Guastella, Jato Valley
Current vintage: 2018
Tasting notes
Deep ruby red, intense and complex bouquet of ripe cherries, potpourri, underbrush and leather. The palate has an important structure with high and gentle tannins, supported by good acidity. The taste is savoury, persistent and with a long spicy finish.
dry
sweet
Light
full body
fresh
very fresh
dry
Light
fresh
sweet
full body
very fresh
Service temperature
18 C°
Pairings
Lasagna, Messina pasta timbale and tasty first courses based on tomato and meat, second courses of meat such as stew. Also try it with sweet and sour fish...
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nero d'avola
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