Warm and full-bodied like the Sirocco that lashes the vines in spring and summer.
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 yeas ts. Frequent pumping over takes place during fermentation to increase the extraction of perfumes and colour. The wine obtained is then aged partly in steel tanks and partly in French oak barriques, followed by at least two months’ bottle-ageing.
The beautiful property owned by the Di Lorenzo family, located in Grisì in the municipality of Monreale, is home to the cultivation of Nero d’Avola and other grape varieties, such as Syrah and Cabernet Sauvignon. Purplish red wine, fruity and potent with evident spicy sensations. Smooth and harmonious on the palate , with great structure and aromatic persistence.
Excellent with legume soups and red meats.
- GrapeNero d'Avola e Syrah
- Vine training systemEspalier
- Harvesting periodSecond and third ten days in September
- Soil typeClay
- Production zoneGrisì, a hamlet of Monreale (Palermo)
- Production altitudeBetween 300 and 500 m above sea level