Twenty to 30-year-old vines are planted to south-facing vineyards 80 meters above sea level in volcanic soil with white sand and chalk deposits. The fruit was handpicked and the skins were gently broken. Fermentation was in stainless steel tanks and lined vats. After 20 days of regular punching down and topping of the cap, the wine underwent an initial blending and spent 12 to 14 months aging in French barriques, with a second blending at first racking. The wine was then aged for another six months in bottle prior to release.
The year 2013 was characterized by low rainfall during the winter and a dry and mild Spring. The flowering of the vines began in the second decade of May with standard temperatures that allowed a very good fruit set. There were no particular phytosanitary problems but the favorable conditions of the development of powdery mildew required special attention for the agronomic management. The summer period was characterized by alternating periods with temperatures averaging between historical standard and higher periods (thankfully short.) The fluctuations of the pre-harvest period were good and allowed the grapes to have a good aroma.
Has lush, deep aromas and flavors of dark and sour red cherries, spearmint, spice and oak. Palate flavors are velvety, plush, and concentrated, balanced by fine acidity and ripe, sweet tannins, before a long finish.
A superb match for full-flavored meats and game, especially stews and roasts.
GRAPES: 100% Nero d’Avola
APPELLATION: Sicilia IGP
ACIDITY: 5.70 g/l
AGING: Aged in french oak
POINTS OF DISTINCTION
- A robust and luxurious Sicilian Nero d’Avola from the founder of Tenuta Sette Ponti in Tuscany