First harvest August 31, thinning of July 10. Pied de cuve. Second harvest the 6th of September. Cool climate during harvest. Fermentation in cement. Malolactic. Aging in cement tanks. Alc/vol 13.88%, acidity 5.00 and ph 3.40. Clean color. Aromas of soil and raspberries. Taste of dark chocolate. Freshness, youth. Reminds a walk in the woods. Purple label. Sugge- sted serving tempera- ture16-18°C. To drink for the next 8 years.

First harvest August 31, thinning of July 10. Pied de cuve. Second harvest the 6th of September. Cool climate during harvest. Fermentation in cement. Malolactic. Aging in cement tanks. Alc/vol 13.88%, acidity 5.00 and ph 3.40. Clean color. Aromas of soil and raspberries. Taste of dark chocolate. Freshness, youth. Reminds a walk in the woods. Purple label. Sugge- sted serving tempera- ture16-18°C. To drink for the next 8 years.

PHYSICAL CHARACTERISTICS AND NOTES

Physical characteristics and notes

Color: ruby red.
Bouquet: wild berries, enveloping and penetrating, aromatic persistence.

Rcommended temperature:

16° – 18°C

Serving suggestions:

Grilled meat and fish, mild cheese.

Technical data

Varietal:  Nero d’Avola 100%
Origin: Contrada Virzì, Monreale, Palermo

Foglio di Mappa 142
Exposure: South
Altitude: 220 m above sea level
Soil: Sandy-clay
Training system: Simple Guyot espalier
Density: 5.000 plants per hectare
Year of planting: 2004
Harvest: September
Yield: 70 hl/hectare

Vinification and ageing: Spontaneous fermentation on a pied de cuve of our grapes, without sulfur dioxide, in cement vats. Up to 8 days of temperature controlled maceration.

Ageing: 12 months in cement vats, 4 months in bottles.

Capacity: 75 cl.

PRIZES
  • Wine Spectator – Alhambra Nero d’Avola 2013 – 88 Points
  • Wine Spectator magazine (October 31, 2014) – Alhambra Nero d’Avola 2011 – 86 Points
  • Review by Monica Larner eRobertParker.com #, #212 (May 2014) – Alhambra Nero d’Avola 2012 – Rating: 87
  • Wine Enthusiast 03-2013 – Alhambra rosso 2010 – 85 Points