About this wine
Vineyard and terroir
The grapes grow in Sicily’s warm, mild Mediterranean climate. Marked differences between daytime and nighttime temperatures allow the fruit to ripen while retaining fresh acidity.
Vinification
The grapes are harvested in the first week of September and vinified using traditional methods. Fermentation on the skins lasts 6–8 days at 21–24 °C.
Ageing
The wine is aged in bottle.
Label / history
Nero d’Avola has been Sicily’s most widely cultivated grape variety for many centuries. Its name refers to Avola, a town on the island’s southeastern coast, and to the grapes’ characteristically dark colour: “Nero” means “black.”
