DENOMINATION OF ORIGIN: DOC Vittoria
GRAPES: Nero d’Avola 100%
VINES PER HECTARES: 4000 trained in organic spurred cordon
AVERAGE ANNUAL YIELD: 20q/Ha
BOTTLE PRODUCED: 2500
TIPY OF SOIL: floodplain origin, mostly sandy clay soil of medium texture, stony rich
HERVESTING: manual with careful selection of the grapes both from a health and ripening point of view
WINE MAKING: vinified in steel vats with temperature control and with a maceration of about 7-10 days.
AGING: in steel in contact with the fine lees and 3 months in the bottle.
ABBINAMENTI: First courses Elaborate and spicy dishes, cured meats and medium-long aged cheeses
ANALYTICAL DATA OF THE WINE: alcool 13,0; total acidity 6,5; pH 3,30