Sicily has more vineyards than any of the other Italian regions competing with Apulia for first place as the largest wine producer. Yet, Sicilians consume less wine per capita than any other Italian region.
NERO
d'aVOLA
IGT Siciia
Varietal: 100% Nero d’Avola
Altitude: 650m
Soil: Medium, Clay
Harvested: September, 2006
Alcohol: 13.5%
Residual Sugar: 3 gm/l
ph: 3.3
Vinification: Diraspation and maceration for 21 days at 25o C. with frequent delestage. Soft press. Fermentation in Inox vats. Malolactic fermentation in new French oak for 3 months.
Tasting Notes: Ruby colored wine, showing aromas of plums, cherries and blueberries with accent notes of spice. Full and round in texture, it's signature has a pleasant smoothness and a long and elegant finish
SYRAH
IGT Siciia
Varietal: 100% Syrah
Altitude: 650m
Soil: Medium, Clay
Harvested: September, 2006
Alcohol: 13.5%
Residual Sugar: 3 gm/l
ph: 3.3
Vinification: Diraspation and maceration for 15 days at 25o C. with frequent delestage. Soft press. Fermentation in Inox vats. Malolactic fermentation in new French oak for 9 months.
Tasting Notes: Fresh berries and spices on the nose with hints of vanilla, round, fleshy and supple on the palate with a very large elegant finish.
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