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

Characteristics of the wine
Wine type: Salaparuta DOC
Production area: Western Sicily
Soil: Hilly of clayey origin
Main grape varieties: Nero d’Avola 100%
Yield per hectare: 80 quintals
Harvest: Manually, from the 4th week of August to the 1st week of September
Winemaking technique: Maceration on the skins for 6/7 days. and fermentation at controlled temperatures
Aging in French oak barriques for 3 months

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