The quintessence of Sicilian red wines.
The bunches are harvested into crates when they have reached full maturity. The destemmed and cooled grapes are transferred to the fermentation tanks where alcoholic fermentation takes place for 8-12 days at a temperature of 24/28°C by specific yeasts. Frequent pumping over takes place during fermentation to increase the extraction of perfumes and colour. The wine obtained is then aged in wood.
The beautiful property owned by the Di Lorenzo family, located in Grisì in the municipality of Monreale, is home to the cultivation of the king of Sicily’s native grapes par excellence: Nero d’Avola. Deep red wine, with a bouquet rich in cherry scents and sweet fragrances of fresh red berry fruits. Intense and harmonious on the palate, it reveals an important structure. Pleasantly tannic and persistent in the finish.
Excellent with important red meats and mature cheeses.
- Grape100% Nero d'Avola
- Vine training systemEspalier
- Harvesting periodSecond ten days in September
- Soil typeSand
- Production zoneGrisì, a hamlet of Monreale (Palermo)
- Production altitudeBetween 80 and 1,500 m above sea level