| Origin |
We select grapes from two specific areas of Sicily renowned for producing the best Nero D'Avola on the island - Belice and Agrigento on the west coast |
| Production technique |
The Appassimento technique: Around mid-September, the best Nero d'Avola grapes are selected and harvested by hand. The grapes are dried using two different methods, depending on the origin of the grapes. Both methods have been used in Sicily for centuries. On the vine: The grapes are left on the vine longer. By dehydrating the grapes themselves, the most gentle and natural drying process possible is encouraged. On racks: The grapes are dried on racks for about 15 days. The dried grapes can lose up to 10-15 % of their original weight. |
| Vinification |
We use the winemaking process as gently as possible. Following destemming, a particularly gentle pressing takes place. Very frequent pumping over takes place during the first part of the fermentation. Malolactic fermentation then takes place immediately. |
| Pairing |
NeroOro Nero d'Avola Appassimento goes perfectly with pasta alla Norma, meat sauces and all red meats, game and very mature cheeses. |