Nero d’Avola is the company’s largest vineyard; here, in summer, the temperature variations between day and night exceed 20 degrees and the Nero d’Avola grapes ripen very well. In the cellar, we keep the varietal characteristics intact, giving a local interpretation to a regional vine.
Harvest period: first half of September.
Vinification system: soft pressing and maceration on the skins for 10 days. Vinification and aging take place in stainless steel silos with inoculation of selected indigenous Sicilian yeasts at a controlled temperature for 4 months. Performs malolactic fermentation.
The wine is limpid, with an intense ruby red color with purplish reflections and good consistency in swirling.
The nose is very intense with hints of currant, blackberry, red rose, black pepper and graphite.
The wine is dry, quite warm and quite soft with acidity and sapidity that frame the elegant tannins. The sip is long.
Terre di Gratia
Via Principe n. 19, Camporeale (PA)