||60% Nero d'Avola, 40% Frappato
||Espalier spurred cordon for the Nero d’Avola grapes, Guyot for the Frappato grapes.
||By hand into crates, in the end of September.
||Maceration : for approximately 10-15 days. Fermentation : controlled temperature (24-26 °C).
||Mainly in stainless steel vats, 5-6 months in barrique and at least 6 months in the bottle.
||Wonderful accompaniment to roasts, grilled meats, small game, egg plant ‘caponata’ and semi-aged cheeses, such as Ragusano DOP.
||Preis Nicosia Fondo Filara Cerasuolo di Vittoria Bio 2017 € 12,53