||Second half of September.
||The grapes harvested in the second half of September are vinified into red with a long maceration with the skins.
||After the malolactic fermentation, the wine is decanted into 225 liter barrels where it is left to age for 18 months. Bottle fining: at least 24 months.
||This is a wine in which the lively tartness of Nero d'Avola is its clearest. For this, it directly favours fats as well as the impetuousness of lean meat. Good with fresh tuna dishes (real tuna, red and fibrous), pork even in complicated preparation, or in Mediterranean recipes in which tomato and hot red pepper enrich and gratify the aromatic patrimony of the wine, exalting the accompaniment
||Price Gulfi Nerobaronj Nero D'Avola 2016 € 17.58