It can be matched with red and white meat, game meat, cheese not much seasoned, pasta with meat and vegetables. Serve in glasses not too paunchy, you can uncork at the moment, or a few hours before. The ideal serving temperature is at 16-18 ° C, but in summer, if you like, you can also serve slightly cool at 14-15 ° C.
Nero d’Avola 55% – Merlot 45%
Production area: South western Sicily, Contrada Ragana (Sciacca), Carboj islands
Disposition: 50 meters above sea level
Land: silty-clay in sub-alkaline reaction, with the presence of total limestone in small quantities, rich in nutrients (potassium, magnesium, calcium, iron, manganese, zinc).
Two grape varieties, two moments of the same vintage. Nero d’Avola is harvested in the second week of September when temperatures begin to be milder, while the Merlot is harvested in the second week of August, when the intense sunlight kisses the surrounding coasts. A red wine of great intensity and structure, at the same time soft and enveloping. Nero d’Avola and Merlot live together in a perfect balance.
A ruby red with violet hues. A rich aroma of red fruits such as currants, black cherry, wild berries and sweet spices characterize this wine. The fruit and the velvety tannins expresses in the mouth a good texture, with a pleasant acidity and a good flavor. It perceives its tannic youth that makes it long and full, but also lovable. A wine with international features in symbiosis with the Mediterranean tipicality.
Grapes: Nero d’Avola/Merlot
Area: Sciacca, Carboy islands
Age: 20/15 years
Harvesting: August/ September
Method: by hand
Fermentation: in steel
Yield: 70 Q.li per Ha. / 70 Q.li per Ha.
Aging: 14/16 months in steel and 6 months in bottle