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The bunches are collected in crates when they have reached full maturity. The destemmed and cooled grapes are transferred to the winemakers where the alcoholic fermentation takes place for 8-12 days at a temperature of 24/28° C by means of specific yeasts. During fermentation frequent pumping over is carried out to increase the extraction of aromas and colour. The wine thus obtained is then aged in wood.
In the splendid farmhouse owned by the Di Lorenzo family, located in Grisì in the municipality of Monreale, the king of native vines par excellence is cultivated: Nero d'Avola. Wine with a deep red color, the nose is rich in hints of cherry and gives off sweet aromas of fresh red berry fruit. On the palate it is intense, harmonious and the important structure is perceived. Pleasantly tannic and persistent in the finish.
Excellent with important red meats and medium-aged cheeses.
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