||70% Nero d'Avola, 30% Frappato
||Temperate mediterranean. Altitude: 450 m a.s.l.
||Grapes of Nero d’Avola are harvested at the end of September and those of Frappato during the first week of October. They start fermentation separately, with a short maceration on their skins at a controlled temperature. They are mixed at the end of the alcoholic fermentation.
||About 7 months on their yeast in stainless steel tanks. In bottle for one or two months. It can be launched on the market in June of year following the harvest.
||Excellent with white meat, tuna and elaborate fish dishes.
||Preis Gulfi Cerasuolo di Vittoria 2018 € 12,30