|Composition of the land
||Vertical shoot positioning trellised vines.
||By hand, middle of September.
||Traditional destalking occurs and the alcoholic fermentation with maceration on the skins lasts for about 12 days at 28 °C (82,4 °F). Drawing off, soft pressing and malolactic fermentation take place.
||At least 6 months in big oak casks and then in large glazed cement vats. After bottling it is left 6 – 8 months in cellar to develop the bouquet.
||Ideal with red meat dishes with fragrant flavors and seasoned cheeses.
||Price Cantine Paolini Gurgò Nero d'Avola 2018 € 10.00