Contessa Entellina hills, between 200 and 300 meters above sea level.
This Nero d’Avola is harvested at the right phenolic ripeness and vinified with a 12-15 days long maceration at 26° C with daily pump-overs. After racking the wine is matured in stainless steel tanks for 4 months before being bottled. No oak is used to preserve the freshness.
Deep red with purple tones at the sight. In the nose the evident blueberry hints meld into brighter tones of wild berry fruits. In the palate Nero d’Avola shows a full mid body and round tannings, balanced acidity and persistency with a fruity finish.
Perfect with grilled meat, spaghetti with pesto sauce and seasoned pecorino cheese.