Nero D’Avola Perricone Barbera (Angelica)

Characteristics:
Grape Varietal:
Nero D’ Avola, Perricone, Barbera

Area of Production:
North-East hills of Campobello di Licata (Agrigento)

Type of Soil:
Clay based with deep roots; soil with a good distribution of organic substances.

Date of Harvest:
The second half of September

Fermentation:
After stalks removal, the grapes are soaked and fermentation begins at a temperature regulated according to the type of vines. The must begins fermentation in special thermo controlled stainless steel tanks later it continues in oak barrels.

Fining:
Bottling takes place twenty months after the harvest. The bottles are placed in a temperature-controlled cellar for at least four months before distribution begins.

Food Pairing:
Ideal with grilled meats, game and hearty dishes.

Alcohol Content:
12.5% by Vol.

Serving Temperature:
Serve at room temperature. Uncork 20 minutes before serving.