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Nero d'Avola Sale

Nero d'Avola

The grapes are harvested by hand end of September. Fermentation lasts four weeks at a controlled temperature of 28-30 ° C. with a maceration of about 30 days. The aging continues for 18 months in barrels of 350 liters and in oak casks of 30hl followed by a further period of 8 months in bottle before being marketed.

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SOIL

The vineyard is located in the heart of the feud, in contrast to Deliella, town of Butera. The hilly terrain consists of whitish marl (Trubi) breccias with argillaceous and siliceous sandstone and lies about 300 meters above sea level.

METHOD OF BREEDING

Cordon.

PLANTING DENSITY

5,400 plants per hectare.

YIELD

45 quintals of grapes per hectare.

ALCOHOL

14% by volume

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Nero d'Avola

The grapes are harvested by hand end of September. Fermentation lasts four weeks at a controlled temperature of 28-30 ° C. with a maceration of about 30 days. The aging continues for 18 months in barrels of 350 liters and in oak casks of 30hl followed by a further period of 8 months in bottle before being marketed.

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