Nero D’Avola Laltravigna
From Nero d’Avola grapes harvested by hand and in boxes at the time of full ripeness. Grapes are destemmed and macerated for 18 days. Subjected to soft pressing, the fermentation process is started, at a constant temperature.
After racking, the wine is transferred to 1000-liter perpetual barrels for aging for at least 6 to 8 months. The tradition of the area is revived: perpetual wine (refilling of a cuvée as a selection of the best vintages). Ageing technique in use before the landing of the British and basis for the later production of Marsala.
It is bottled, where it rests for an additional 4 to 6 months.
A wine that best expresses a territory in its complexity and richness. Evident notes of even ripe red fruits, pleasant herbaceous hints, spices and bitter chocolate. Intense, broad and enveloping, the palate is soft and warm. Good correspondence with the olfactory sensations, with surprising freshness and great persistence.
