Nero dAVOLA D.O.C.,Ireland price supplier

Nero d'Avola D.O.C. 

This cultivar is characterized by its’ medium-sized cylindrical/conical shaped compact Grape bunches.
A wine that is very suitable for maturing in casks, and ageing. It is a synonym of Calabrese, in dialect "Calavurisi". Other experts have identified Kalaurisi or Kalea-Aulisi in the name, where (in dialect) Kalea signifies grapes, and Aulisi from Avola, thus “grapes from Avola". It has been hypothesized that it is of ancient Greek origin, precisely from Calauria, an island of Argolide in the gulf of Aegina on the north-eastern coast of Poloponnesus, famous in ancient times for a temple of Neptune, where Demosthenes poisoned himself.  

------ Charasteristics ------

Type of wine: Red dry wine

Classification : D.O.C. Vittoria Nero d'Avola (Controlled Origin Denomination)

Production area : Vittoria (RG) in South-Eastern Sicily

Varietals : 100% Nero d'Avola

Cultivation system : Espalier, cordon-training spur pruning

Yield per hectare : 80 ql

Harvest period : Last decade of September

Vinification : Crushing and de-stemming in 50ql. stainless-steel refrigerated vats at controlled temperature. Maceration for 10 days on marcs, with the wine being pumped over the caps twice a day. Drawing off and soft pressing

Fermentation temperature : 28 to 30 C

Acidity : 5,20

Ph : 3,50

Alcohol content : 14%

Ageing : 3 month in stainless-steel vats, 6 months in vitrified cement amphorae

Ageing in bottle : 3 months

------ Terroir ------

Altitude : 182 meters above sea level

Climate : Mild and rainy winters, hot and dry summers

Soil : Of medium consistency, stony, earth-brown in color and of marine origin

------ Organoleptic profile ------

Color : Ruby red

Bouquet : Violet and Cherry

Taste : Hot, rich, alcoholic with tannins in harmony

Serving temperature : 16 to 18 C

Serves well with : Cold meat, red meats and seasoned cheeses