Nero d’avola Passofondo en

ORIGIN AREA: Western Sicily, in the Alcamo area, at Tenuta Valdibella.

CLASSIFICATION: Sicilia D.O.C.

SOIL: Medium-textured, fertile, with a good amount of nutrients and organic matter.

ALTITUDE: 200 – 250 meters above sea level.

VINEYARD: Counter-espalier with the Guyot pruning system.

CLIMATE: Mild and rainy winters, hot and windy summers.

HARVEST: First decade of September, hand harvesting.

VINIFICATION METHOD: Destemming and maceration for 15 days with periodic pump-overs. Aging in wood.

ORGANOLEPTIC CHARACTERISTICS: Ruby red color with good structure. Intense, elegant, and balanced aroma reminiscent of wild berries. Harmonious on the palate with good persistence.

FOOD PAIRINGS: Pairs well with red meats, roasts, seasonal cheeses, and cold cuts.

SERVING TEMPERATURE: Serve at 18°-20° C.

ALCOHOL CONTENT: 13% – 13.5% vol.