About this wine
Vineyard and terroir
The grapes are grown in Sambuca di Sicilia, on hills near Lake Arancio.
Vinification
After harvest the grapes are destemmed and gently pressed, so that the juice separates easily from the seeds, which helps produce riper tannins. The must ferments in stainless steel tanks at a controlled 24–26 °C for 8–10 days. Regular pump-overs improve the extraction of aroma and colour and keep the wine from losing its fresh taste through stagnation. Malolactic fermentation follows.
Ageing
The wine ages for around 6 months in oak barrels, which makes the palate softer and more balanced.
Tasting profile
Juicy and approachable, showing the character of Nero d'Avola through ripe dark berries and a touch of spice. The texture is soft and rounded.
Serving and pairing
Pairs especially well with pasta and meat ragù, roasted meats and aged cheeses.
Label / history
Cantine Cellaro is part of the Farnese Group.
