Ti cuntu Nero d'Avola Red Wine Garnet reflex Iblei Sicily Expand

Ti Cuntu Vittoria Rosso Doc Barricato

Mortilla

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Classification: D.O.C.
Type wine: Red
Grapes variety: Nero d'Avola and Frappato
Aging process: 18 months in tonneau and 6 months in bottle
Color: Deep red with garnet reflex
Aroma: Hints of red fruits. Sweet vanilla spiciness
Flavor: Warm, robust, balanced with generous but soft tannins
Alcohol content: 14,5%
Gastronomic a: particularly recommended with pastas. Braised red meats and grilled.

More details

  • One Bottle

13,52 €

Nero d'Avola also called Calabrese is one of the best grapes of Sicily. The name would be an erroneous indication of the Sicilian dialect "calaurisi" from "calea" or grapes and "aulisi" Avola. It is grown in almost all Sicily, but the territory of origin is to the southeast, including the province of Ragusa. Writings of 1600 that indicate how Nero d'Avola was a grape that produced excellent wine quality.
Features: vigorous plant, leaf medium-large, three-lobed or entire, pentagonal, bunch medium to large cylindrical or conical, winged, medium berries, pruinose blue-black.
Classification D.O.C.
Type wine Red
First year of production Year 2015
Grapes variety Nero d'Avola e Frppato
Production Area C/da Senia
Growth system Espallier, cordon rammed
Planting density 3600 vines/hectare
Yield for hectare 70-80 Q.li/Ha
Harvest period End of September
Vinification Destemming and crushing of the bunch of grapes, maceration for 8 days with skins, soft pressing of the skins
Fermentation temperature 26°C
Maturation 18 month in French tonneau
Aging process 6 month in bottle
Color Deep red with garnet reflex
Aroma Hints of little red fruits like raspberry, marasca cherry, and morello cherry. Sweet vanilla spiciness
Flavor Warm, robust, balanced with generous but soft tannins
Alcohol content 14,5% Vol
Bottle Borgognotta
Conservation Bottle to be laid in horizontal position
Confezione cardbooard box of 6 bottles
Serving temperature 20 °C
Gastronomic accompaniments Particularly recommended with pastas stuffed flavoursome. Soups in broth of meats or of vegetables. Braised red meats and grilled red meats. Hard cheeses such as pecorino of medium or long aging.

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The farm Mortilla is a modern company, but with an history ancient of making wine, dated roughly around 1850. A rich history of anecdotes and memories of the times that were ...

     Currently, the company develops into one of the most famous districts for wine production called "Mortilla". The farm currently manages one hectare of olive groves 3 hectares kaki lotus plants and 12 hectares of vineyards, producing excellent wines with the best grapes native as Frappato, Nero d'Avola, Insolia, Grillo. The company prides itself on being in the province of Ragusa the largest producer of persimmon. The excellence of the territory is the Cerasuolo di Vittoria D.o.c.g., red wine with a historical identity defined. Even now as in our ancient history, the harvest is a magic ritual made of effort and love,we harvesting the grapes by hand, a fundamental step to select the bunches of grapes that will produce our best wines.


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