||85% Nero d'Avola, 15% Syrah
||Altitude: 200-250 m. a.s.l.
||By hand into crates, in the end of September.
||Maceration: cold maceration for 24 hours. Fermentation: on the skins follows for 3 weeks at a controlled temperature of 22 °C.
||In French oak barriques for 12 months and in the bottle for 12 months.
||Roasted meats, game, cold cuts and aged cheeses.
||Price Nicosia Sosta Tre Santi Nero d'Avola Riserva 2012 € 16.68