Type wine: Red
Grapes variety: Nero d'Avola
Aging process: 5 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: 13,5%
Gastronomic a: particularly recommended with pastas. Soups in broth. Braised red meats and grilled. Cheeses such as pecorino.
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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||I.G.T. Terre Siciliane|
|First year of production||Year 2000|
|Grapes variety||Nero d'Avola|
|Production Area||C.da Senia , c.da Mortilla, c.da Bastonaca|
|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|
|Maturation||10 months in stainless steel vats|
|Aging process||Bottle-aged for 5 months.|
|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||13.5% Vol.|
|Bottle||Bordolese Standard 75cl|
|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.