Nero dAvola Organic (La Mura) 750ml

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$20.99 incl GST

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Description

Product of Italy Grapes: Nero d’Avola (indigenous to Sicily) Vineyard area: The vineyards are located in Valle del Belice, a hilly land in the western part of Sicily. Vines are trained in the traditional spalliera (guyot and cordone speronato) and Alberello methods. Harvest: Manual harvest takes place in September , preferably during the night, to preserve the healthiness of the grapes. The grapes are left to mature on the vines as much as possible, to obtain the characteristic aromas of mature fruits and jam. Only bunches at the perfect stage of ripeness are picked, and then transported through small containers to avoid damages to the grapes. Vinification: The grapes are generally destemmed and then soft pressed. Only a small percentage (about a 10%) are left intact with the stem during fermentation, to give more structure and complexity to the wine. Fermentation takes place at a controlled temperature and lasts about 3 weeks. Frequent remontage and delestage are carried out during fermentation in order to achieve soft extraction and concentration of aromas. *Vintage shown in picture might not be current. After racking, malolactic fermentation occurs to increase stability and roundness of the wine. Winemaker’s Notes: Intense red in colour, with aromas of ripe fruits and spices surging out of the glass. The palate is smooth with a good persistence. It pairs well with red meat dishes.

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