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The Néro d’Avola grapes come from south facing vines with an average age of 20 years. Espallier at a density of 5,000 plants per hectare, producing 6,000kg grapes per hectare.
They are manually harvested, for this vintage in the first 10 days of September.
On arrival at the winery, they are de-stemmed and fermentation took place at controlled temperatures of 28-30ºC followed by malolactic fermentation in oak 20HL barrels. The wine remains in the same barrels for 12 months for maturation before a brief period in bottle before release.
93 points, James Suckling; 91 points, Wine Spectator; 90 points Wine Enthusiast