The origin of the name “Nero d’Avola” would be to contextualize in very remote times and to be traced back to strictly commercial reasons. In the past, in fact, exporters of Sicilian wines in France found it easier to sell them as Calabrese wines, which at that time were definitely more famous and appreciated.

Characteristics of the wine
Denomination: Terre Siciliane IGP
Production area: Western Sicily
Soil: Hilly of clayey origin
Grape varieties: 100% Nero d’Avola
Yield per hectare: 80 quintals
Harvest: Manual, from the 4th decade of August, to the first decade of September
Vinification technique: Maceration on the skins for 6/7 days. and fermentation at a controlled temperature
Aging in French oak barrels for 3 months

Description and combinations
Color: Intense bright red, with violet reflections
Smell: Fine, intense, fruity
Taste: Soft, round, balanced, persistent, pleasantly tannic
Alcohol content: 13% vol.
Food matches: Red meats, roasts, game and mature cheeses
Serving temperature: 16-18 ° C.