Nero D’avola Grottarossa 2015
Training system: Vertical trellis, wich a planting density 4.200 vines/ha, yields per hectare 80 quintal, implanted on varied soil mostly clay and limestone, rich of organic material.
Harvest period: End of September.
Vinification: The grape are destemmed and crushed, extraction on skins followed by 10/15 days of maceration, malolactic fermentation in stainless steel vessels, fermen- tation temperature 28°c. Fermentation period 10 days.
Ageing: Maturated in stainless steel until mid-March and aged for 3 months in bottle.
Alcoholic content: 13.50% by Vol
Food pairing suggestion: Excellent with game dishes, grilled meat and mature cheeses. It should be served at a temperature of 18°c and uncorked one hour before drinking, to enhance freshness, elegance and meaningfulness.