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100% Nero D'Avola
Fermented in open top barriques in small lots of around 150 litres. Using this method, it’s not possible to control the temperature during fermentation, but it never exceeds
18-24C°. The small volume allows it to adjust itself naturally.
The grapes undergo fermentation for 10-12 days. The use of open top barrels allows the winemaker to “follatura” (manually pushing down the skins) as often as is necessary for the natural and delicate extraction of colour and tannins from the skins.
The wine is left in contact with the skins for about 20 days after the fermentation and then for a total of 30-35 days.
Once the maceration on the skins has ended, the wine is placed in barriques for the malolactic fermentation, after which it remains in barrel for 12 months before bottling. The wine stays a further
6 months in bottle before being released on to the market.
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