Neroluce

Vineyard and terroir

Nero d’Avola is grown at 300 m above sea level on deep, dark clay soils in Butera, central-southern Sicily. The grapes are picked at a balance of sugar ripeness and acidity intended to produce a fresh, mineral sparkling-wine base.

Grapes

100% Nero d’Avola.

Vinification

Gentle pressing produces a white wine from the black-skinned grapes without further intervention. Following its first period of lees ageing, the base wine undergoes secondary fermentation in an autoclave by the Charmat method.

Ageing

The base wine remains on the lees for approximately 3–4 months. It then spends a further 3 months in autoclave during sparkling-wine production before bottling.

Technical data

Alcohol: 12% vol. Available formats: 750 ml and 1,500 ml.

Tasting profile

Straw yellow with subtle reflections ranging from green to platinum, accompanied by a fine, persistent perlage. Delicate aromas evoke cherry, hawthorn, elderflower and jasmine. The palate is harmonious, refined, persistent and creamy.

Serving and pairing

Serve at 6–8°C. Enjoy as an aperitif or with raw-fish starters, seafood or vegetable risotto, and grilled fish.

Label / history

The name combines the character of Nero d’Avola with sunlight and Mediterranean freshness. Neroluce presents the variety as a white sparkling wine, using the Charmat method to show a less familiar expression of Nero d’Avola from Butera.