Nero d'Avola

Vineyard and terroir

The 2024 growing season in Sicily comprised a dry autumn and winter, followed by a dry spring and a hot, rainless summer. Harvest extended from the first to the fourth week of September.

Grapes

100% Nero d’Avola.

Vinification

The fruit is destemmed and gently crushed, then transferred to fermentation tanks. Fermentation and skin maceration proceed at 24–28°C for about 10 days. After racking, the wine undergoes malolactic fermentation.

Ageing

The wine matures in tanks for at least 3 months, followed by at least 1 month in bottle before release.

Technical data

2024 vintage. Alcohol: 13.5% vol. Total acidity: 6.4 g/L. pH: 3.43. Bottle format: 750 mL.

Tasting profile

Deep ruby red with purple highlights. The aroma is fresh and balanced, combining marasca cherry, cherry plum and blackcurrant. Assertive yet fresh on the palate, it has a juicy character and an easy-drinking finish shaped by pleasant freshness.

Serving and pairing

Pair with red meat, roasts and medium-mature cheeses.

Label / history

The wine expresses the intensity of single-varietal Nero d’Avola and its connection with Sicily. Its label features Renato Guttuso’s 1959 oil painting Paesaggio dell’Aspra.