Nero d’Avola is undoubtedly the king of Sicilian red wines and in Vittoria area it assumes the unique characteristics of the DOP related to the nature of the loose calcareous soil. Considered in the past a blending wine, given its high alcohol content, over the years it has carved out a space of its own in the Italian and international wine scene thanks to its versatility, its qualities of elegance and unique character. In our production area it is often vinified together with frappato to create the only DOCG of Sicily, the Cerasuolo di Vittoria, but here we offer it vinified in purity to appreciate all its unique qualities.
Name: Vittoria DOP;
Grapevines: 100% Nero avola;
Altitude: 200 m above sea level;
Exposure: West – South/West;
Type of soil: Deep, Light colored limestone, loose, well drained, and slightly sub-alcalin;
Farming system: Guyot;
Average age of grapevines: 8 years;
Plant density: 4000 vines/Hectar;
Vinification: After the grapes destemming, soft pressing with partial crushing of the berries;
Fermentation: Stainless steel tanks at controlled temperature;
Fermentation duration: 82/86 Fahrenheit;
Fermentation duration: 14 days;
Malolactic Fermentation: Naturally turning to the temperature of 72 Fahrenheit;
Refinement: 12 months in steel vats, 6 months in bottle;
Tasting Notes: At the sight it shows a beautiful bright ruby red color. It reveals then, on the nose, an intense and persistent bouquet that recalls the hints of red berry fruits including strawberry, bitters and cherry, mixed with spicy notes. In the mouth it is elegant, balanced, with velvety tannins and a good final persistence;
Alcohol: 13% Vol;
Total acidity: 5 g/l;
Residual sugars: 3,8 g/l;
Net dry extract: 28,2 g/l;
pH: 3,85.
