Nero d’Avola, the black grape of Avola, has been cultivated in Siclia since the Greeks brought the plants in the 8th century BC. The land where Nero d’Avola grows is characterized by clayey soil, well suited to black varieties and to wines with a more robust structure. This vineyard is very close to the sea, bringing sea breezes to the grapes and saline minerality to the wine. Manual harvest normally takes place in the second and third weeks of September. After a fermentation in stainless steel tanks at a controlled temperature and a maceration of minimum two weeks, the wine is aged on the lees for 3-4 months more before bottling.
Anna Maria Sala Sicilia Nero d'Avola (Mary Taylor)
$18.00 USD
Wine Type:
Grape Variety:
Country/State: Italy
Region: Sicily
Appellation/Sub-Appellation:
Vintage: 2023 or Current Vintage
Light
Heavy
Dry
Sweet
Fruity
Earthy
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