||The grapes are vinified with long maceration of the must with the skins.
||After malolactic fermentation, the wine is decanted in 500 and 225 liter barrels where it remains for at least a year. After bottling, a particularly important 2-year refinement period in the bottle follows.
||Generous wine, velvety and at the same time gritty, it goes well with vegetable soups, cereals and winter vegetables. Another intriguing possibility is that of Mediterranean dishes in which tasty vegetables, herbs and cheeses are combined: to limit ourselves to a couple of examples, a baked pasta with eggplant, tomato, parmesan, mozzarella and aromatic herbs, or even the classic eggplant Parmigiana.
||Preis Gulfi Nerojbleo Nero d'Avola Sicilia 2014 € 11,99