- -20%
Vineyard Area
Gibellina hills, between 200 and 300 meters above sea level
Pruning
Guyot
Density of plants
3800-4200/hectare
Alcoholic content
12,0% vol
Yield per hectare
13000 Kg
Soil
Shallow soils of medium texture calcareous clay with a good content of organic matter and iron.
Winemaking
Made from early harve- sted with cold skin maceration for 24 hours.A small portion is also obtained by the process of “bleeding” which separates part of the Nero d’Avola must destined for red fermentation. Fermentation at 12°C to conserve.
Tasting notes
Bright rosè colour with cherry and red highlights. Fragrant with hints of wild berries. Well balan- ced fresh, lively and average persistence.