A native varietal to Sicily, the Nero d’Avola grapes are manually selected in the rich, white soil vineyards of San Giacomo, which produces a refreshing fruit-forward wine that pairs perfectly with meat-based meals.
Malolactic fermentation in stainless steel. Lees contact 5 months.
De-stemming and cold maceration on skins for 2 days at 41˚F. Fermentation with frequent re-circulation and removal of the must at 79˚-82˚F.
Bold, Fruit Forward, Spicy
Blend-Fruits, Blend-Spices, Plum
Fresh aromas of red and black berries.
A native varietal to Sicily, the Nero d’Avola grapes are manually selected in the rich, white soil vineyards of San Giacomo, which produces a refreshing fruit-forward wine that pairs perfectly with meat-based meals.