Nero d’Avola Sicilia DOC Wine PR396

Red wine with a ruby red color, sometimes intense, a delicate, characteristic, fruity, sometimes spicy aroma and a dry to medium-bodied, full-bodied, harmonious flavor. Baked pasta with meat sauce, roasts and stews, aged cheeses


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NONEvinoNero d’Avola Sicilia DOC Wine PR396 Product Sheet

Sicily

Nero d'Avola Sicilia DOC Wine PR396

Red Still Wines

Characteristics

Red wine with a ruby red color, sometimes intense, a delicate, characteristic, fruity, sometimes spicy aroma and a dry to medium-bodied, full-bodied, harmonious flavor.

Food Pairing

Baked pasta with meat sauce, roasts and stews, aged cheeses

Country: Italy Region: Sicily
Category: Red Still Wines Alcohol  (vol): 13.5
Certifications: None Appellation: Sicilia DOC
Main Grape: Calabrese (Nero d'Avola) - Black Grape Secondary Grape: Not Applicable - Not Applicable
Blend: = 100% Calabrese (Nero d'Avola) grape Style(s): Secco (Dry - Residual sugar between 0gr/lt and 10gr/lt)
Method: Not Applicable Pressure (bar): Not Applicable
Sicily

Nero d'Avola Sicilia DOC Wine PR396

Red Still Wines

Label Name: Label Ownership: Winery's label
Terms of Payment: Prepaid At Ordering IncoTerms: EXW
Vintage: Not Specified Vineyard: Selected vineyards in Sambuca di Sicilia (AG)
Vinification and Aging: Destemming and crushing followed by 12 days of stay on the skins at controlled temperature, 25°. After the racking follows complete malolactic fermentation in stainless steel tanks. As malolactic fermentation is completed follows aging in barrique for 6 months. After bottling follows aging in bottle for 2 months at the controlled temperature. Container: Glass Bottle
Bottle Shape: Burgundy Bottle Model: Not Specified
Bottle Color: Capsule Type: PVC
Cork Type: Cork Stopper Label Type: Front + Rear Labels
Packaging Type: Usage Unit: Bottle 750ml
Minimum Order: 600 Bottle 750ml Units per Pallet: Not Specified
Protected Designation of Origin (PDO)

Sicilia DOC Appellation

Protected Designation of Origin (PDO)

The geographical area dedicated to the production of DOC Sicily wine extends throughout the Sicilian territory adequately ventilated, bright and favorable to the fulfillment of all the vegetative-productive functions of the vineyards.
The Production Area of ​​the Sicily DOC Wine is located in the Sicily region and includes the entire regional territory.

During the vinification phases, only loyal and constant oenological practices of the area are allowed, suitable to give the wines their particular quality characteristics.
-The oenological practices of vinification of the DOC Sicilia wine include, among other things, that:
– The maximum yield of grapes in DOC Sicilia wine must not exceed 70% and 60% for the types of Late Harvest Wine; if these parameters are exceeded within the limit of 5%, the excess will not be entitled to the DOC. Beyond these limits the right to DOC for the whole product lapses.
– The DOC Sicilia wine with the mention Riserva must be aged for at least 24 months.
– On the labels of each type of DOC Sicily wine it is mandatory to report the year of production of the grapes.

Sicily is one of the regions with the most ancient winemaking tradition as evidenced by the numerous archaeological finds (fossil ampelolites, amphorae for wine use, coins with Dionysian and uvicle figurations) and the many Greek and Latin literary sources that refer to the renowned Sicilian wines.
The vineyards had great splendor during the colonization of the Greeks (VIII-III century BC), who introduced some vines such as the Grecanico, which has come down to our days. There are depictions of viticultural scenes on the coins as evidence of the region’s developed economic activity linked to wine production.
During the dominion of the Romans (III century BC-V century AD), in particular in the Caesarean age in Gaul the presence of Sicilian wine is attested.
During the domination of the Spaniards (1512-1713), vineyards, olive groves and almond groves increased in the internal territories and, where water was abundant, gardens and vegetable crops were also growing. In the sixteenth century, Tommaso Fazello, in his “De rebus Siculis”, mentions the territory of Aci, the Messina countryside, the plain at the foot of Mount Etna, the Val di Mazara and the plain of Palermo as highly planted areas. Bacci, in his famous “Naturali vinorum historia”, mentions the vineyards at the foot of Mount Erice, those of the territory of Palermo and the island of Lipari, scattered with fertile hills.
The English merchant John Woodhouse opens a winery in Marsala, developing the trade of Marsala wines with England; Benjamin Ingham also opens several factories in Marsala and Mazara; but the foundation of a factory by the entrepreneur Vincenzo Florio contributed in a preponderant way to exalt the development of the Marsala trade.
It is towards the end of the 80s and the early 90s that we can indicate the beginning of the modern history of Sicilian wine. Sicily’s ability to produce quality white wines is consolidated both with native vines such as Inzolia,

Catarratto, Grillo, and with allochthonous vines, such as Chardonnay, Muller Turgau and Sauvignon.
In the nineties the experimentation and production of high quality red wines began with the native Nero d’Avola grape and the allochthonous Cabernet, Merlot, Syrah, Petit Verdot and Pinot nero. The undisputed protagonist of this new course is Nero d’Avola, which even when blended with other international vines manages to characterize and mark the wine itself, not only for the chromatic aspect, but above all because it gives the wine a typicality attributable to flavors Mediterranean.
The DOC Sicilia wine obtained the recognition of the Controlled Designation of Origin on 10 October 1995.

Grapes

Calabrese (Nero d'Avola)

Info

The Calabrese (or Nero d’Avola) grape, is a black grape grown in the regions of Abruzzo, Apulia, Basilicata, Calabria, Latium, Sardinia, Sicily, Tuscany, Umbria.
Although the name suggests Calabria, Nero d’Avola is the most representative, noble and important black grape variety of Sicilian enology. However, it is not possible to reconstruct when it arrived on the island, and Calabrese is the name by which it is indicated throughout the nineteenth century, which remained so even in 1970 when it was registered in the National Register of Vine Varieties. To clear away any possible confusion about its origins, it should be noted that the Calabrese name is nothing more than an Italianization of the Sicilian dialect term “Calaravrisi”, that is grape (cala) of Avola, which can also be understood as “coming from Avola “. In fact, from the small town of Syracuse, the vine then spread to the municipalities of Noto and Pachino, and from there throughout Sicily. Before becoming the current prince of Sicilian red wines for aging, in the past the Calabrese or Nero d’Avola enjoyed considerable success in the production of new wines. Today, in addition to being vinified in purity, it is used in blends with the vines Merlot, Cabernet Sauvignon and, above all, with Syrah, a pairing that is giving excellent results.

Wine Characteristics

From the Calabrese vine (Nero d’Avola) we obtain a wine with a ruby-red color, dry, very alcoholic, rightly acidic, full-bodied, with a neutral smell and taste. The wines in purity have proved to be suitable for aging in cask, thanks to fine aromas and a good aging potential.

Not Applicable

Info

Not Applicable

Wine Characteristics