TYPE OF WINE: RED
CLASSIFICATION: D.O.C. ELORO
GRAPES VARIETES: NERO D'AVOLA
ALCOHOL CONTENT: 12,5% - 13% VOL.
PRODUCTION AREA: C.DA BUFALEFI NOTO (SR)
SOIL TYPE: CALCAREOUS-MIXED
TRAINING SYSTEM: VERTICAL TRELLIS-SPUR PRUNED CORDON
PLANTING DENSITY: 4.500 PLANTS/HA
VINIFICATION: PROCESS OF NATURAL FERMENTATION AND TEMPERATURE CONTROL CONDUCTED WITH
4/5 DAYS MACERATION OF SKINS
MATURATION PERIOD: IN STAINLESS STEEL FERMENTERS FOR 6-8 MONTHS
COLOUR: DEEP RUBY COLOUR WITH PURPLE HUE
NOSE: TYPICAL FLAVOURS OF WILD BERRIES
PALATE: MEDIUM-STRUCTURED, YET MELLOW SO AS TO ENCHANCE THE TANNINS AND BODY
FOOD PAIRING SUGGESTIONS: BEEF, WHITE MEATS, SEA FISH AND SEMI-SEASONED CHEESES AFTER AN ADEQUATE OXIGENATION
FIRST YEAR PRODUCTION: 2000