First harvest August 14, thinning of July 10. Second harvest August 18, thinning of July 25. Blend in the tanks at the end of October. Fermentation in cement tanks, aging in cement tanks. Malo- lactic fermentation. On the white lees from the beginning of November, until half of February. Alc/vol 12.90, acidity 5.10 and ph 3.23. Color of sun dried Golden onion skin. Scent of onion in a carnation field. Taste of wasabi seasoned salmon. Feelings of friendship. You think you can drink it season. Became Don Pietro. To drink for the next 3 years.
First harvest August 14, thinning of July 10. Second harvest August 18, thinning of July 25. Blend in the tanks at the end of October. Fermentation in cement tanks, aging in cement tanks. Malo- lactic fermentation. On the white lees from the beginning of November, until half of February. Alc/vol 12.90, acidity 5.10 and ph 3.23. Color of sun dried Golden onion skin. Scent of onion in a carnation field. Taste of wasabi seasoned salmon. Feelings of friendship. You think you can drink it season. Became Don Pietro. To drink for the next 3 years.
CARATTERISTICHE FISICHE ED ORGANOLETTICHE

Physical characteristics and notes

Color: Delicate rosy hue Bouquet: A fruity aroma, slightly acidic, aromatic and lightbodied.

Recommended temperature:

11°C

Serving suggestions:

Tasty fish-based dishes, pasta dressed with mild sauces, light salamis.

Technical data

Varietal: Nero d’Avola 100% Origin: Contrada Virzì, Monreale, Palermo Foglio di Mappa 142 Exposure: East Altitude:  250 s.l.m. Soil: A sandy-loamy granulometry Training system:  Simple Guyot espalie Density: 5.000 plants per hectare Year of planting: 2006 Harvest: August Yield: 80 hl/hectare

Vinification and ageing: Spontaneous fermentation on a pied de cuve of our grapes, without sulfur dioxide, at controlled temperature in steel tank.

Ageing: 5 months in steel and 2 months in the bottle.

Capacity: 75 cl.