Stemmari Arancio Nero D’avola

Prince of the enological re-birth of sicily the nero d’avola is a very important native varietal. Initially found in siracusa it is now found in all of the wine-making areas of the island. Characteristics: production area: sambuca di sicilia in the province of agrigento where ruch mature and structured nero d’avola is obtained. It prefers clay-like terrain and is very sensitive to excessive dryness and too much exposure to sunlight. The type of farming is espalier used with an average density of planting where there are 4500 plants per 2. 5 acres. Vinification: 100% nero d’avola. It is an average to early varietal maturing around the first week of september. This wine is obtained from grapes that have reached perfect aromatic and polyphenolic maturation. Destemming and alcoholic fermentation with the skins occurs for 6-8 days at 22-24 degrees. Malolactic fermentation occurs with selected bacteria then finally maturation occurs for 6 months in french barriques. Characteris