Questo vino
Vineyard and terroir
The Nero d'Avola is grown at the San Giacomo estate in Butera, at 400 metres above sea level. The vineyards receive constant sunshine, which helps the grapes ripen fully. The soil is white limestone, and sea breezes also suit Nero d'Avola, giving the grapes greater elegance and balance.
Vinification
The grapes are harvested by hand in early September. After destemming they undergo cold maceration for one day at 12 °C. Fermentation follows in stainless steel vats at 28 °C, then malolactic fermentation.
Ageing
The wine ages for 5 months in stainless steel, the same vessels used for fermentation, and continues to mature in the bottle after bottling.
Label / history
The name comes from Lake Disueri in the province of Caltanissetta, in central Sicily.
