Castello Svevo

APPELLATION: Sicilia I.G.T. – Rosso
GRAPE VARIETY: Nero d’Avola (dominant)

SOIL TYPE: Munti area: deep, organic-rich clay soil
TRAINING SYSTEM: Guyot
HARVEST PERIOD: September
HARVESTING METHOD: Manual harvesting into 14 kg crates

WINEMAKING: The grapes are gently destemmed. Fermentation takes place at a controlled temperature, with maceration on the skins for approximately one week, followed by pressing off.

MATURATION: Approximately 12 months in stainless-steel tanks, followed by bottle aging.

ALCOHOL: 13.5% vol.