MATURATION The grapes, well-ripened and selected in the vineyard, are harvested between the last decade of September and the first decade of October. The Nero D’Avola undergoes red vinification with maceration on the skins for about 10 - 15 days in steel tanks at a controlled temperature between 25 and 28 degrees. This is followed by maturation in steel for about 6 months, after which the wine is bottled and aged in the bottle for about four months. TASTING NOTES Intense ruby red color. Our Nero D’Avola presents fruity notes on the nose, with hints of plum and morello cherry among others. On the palate, the body of the wine gives rise to full, warm sensations, but well balanced by the lively and sweet tannic part. The finish is pleasant with hints of berry and cherry. PAIRING Ideal with beef stew, roast beef, and aged Ragusano DOP cheese. A serving temperature between 16 and 18 degrees is recommended.