Indigenous Sicilian Nero d'avola grapes are harvested in the third week in September and fermented over 3 weeks. The wine is then aged for 12 months. It is dry with a nicely structured flavour and roundness. The flavours are reminiscent of alcohol preserved cherries highlighted by lovely lingering spices.
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Indigenous Sicilian Nero d'avola grapes are harvested in the third week in September and fermented over 3 weeks. The wine is then aged for 12 months. It is dry with a nicely structured flavour and roundness. The flavours are reminiscent of alcohol preserved cherries highlighted by lovely lingering spices.
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