INDICATION: RED WINE, COSTA VIOLA IGP (PROTECTED GEOGRAPHICAL INDICATION).

VARIETY: CALABRESE NERO 100% (also known as Nero D'Avola)

PRODUCTION AREA: THE WINEYARD IS LOCATED AT ABOUT 400 MT ABOVE SEA LEVEL, ON ANCIENT TERRACES OVERLOOKING THE SEA, ALONG THE COSTA VIOLA (LITERALLY “PURPLE COAST”) . FOR CENTURIES, THE CLAYEY SOIL HAS MADE IT SUITABLE FOR WINE-GROWING THANKS TO ITS HOT CLIMATE, STRONG THERMAL DAY/NIGHT EXCURSION, AND BREEZES COMING FROM THE SEA WHICH GIVE THE GRAPES SALINITY AND INTENSE, UNIQUE PERFUMES.

CULTIVATION METHOD: ESPALIER GUYOT WITH A DENSITY OF ABOUT 7000 PLANTS PER HECTARE.

PRODUCTION: APPROXIMATELY 1.5 KG PER PLANT, THANKS TO PRUNING AND THINNING OF THE GRAPES

HARVEST: THIRD WEEK OF SEPTEMBER - MANUAL HARVEST WITH ONE-BY-ONE SELECTION OF THE GRAPES.

VINIFICATION: THE GRAPES ARE DESTEMMED AND PRESSED IMMEDIATELY AFTER HARVESTING, THEN ARE PLACED IN SMALL VAT (MAXIMUM 500 KG EACH). THE INOCULATION OF EXOGENOUS YEASTS TAKES PLACE AFTER 24 HOURS WITH STRICT TEMPERATURE CONTROL DURING THE PERIOD OF ALCOHOLIC FERMENTATION (18-25°C). THE WHOLE VINIFICATION PROCEDURE IS CARRIED OUT IN AN ARTISANAL WAY, WITHIN A SMALL CELLAR, USING ONLY STEEL VATS. THE GRAPES ARE SUBJECT TO A LONG MACERATION AND SOFT PRESSING.

MATURATION AND REFINING: THE WINE STAYS IN STEEL TANKS FOR ABOUT 12 MONTHS TO ALLOW THE PRESERVATION OF THE INTENSE ORIGINAL AROMAS, WITHOUT CONTAMINATION WITH WOOD. IT THEN AGES IN BOTTLES FOR AT LEAST 12 MORE MONTHS.

SUGGESTED FOOD WITH WINE: IT PAIRS NICELY WITH MEAT-BASED DISHES, GRILLED OR STEWED RED MEAT, LAMB AND GAME IN GENERAL, ALSO EXCELLENT WITH AGED CHEESES OR CURED MEAT.

CHARACTERISTICS: THE WINE HAS A DEEP RUBY-RED COLOR. IT IS SOFT, DRY, SLIGHTLY TANNIC, WITH A GOOD ACIDITY, AND FULL-BODIED. SCENTS OF RED FRUITS, LICORICE, PRICKLY PEARS.

ALCOHOL CONTENT: 13.5%VOL

SUGGESTED SERVING TEMPERATURE: 18° C