Real Academia

LINE: Compagnia Siciliana 1921

DENOMINATION: D.O.C. (Controlled Designation of Origin)
APPELLATION: Sicilia Nero d’Avola D.O.C. (Sicilia)
GRAPE VARIETY: Nero d’Avola

TRAINING SYSTEM: Trellis system with spurred cordon
HARVEST PERIOD: September
SOIL COMPOSITION: Medium-textured soils, predominantly calcareous clay

WINEMAKING: Cold pre-maceration, followed by approximately 15 days of maceration at a controlled temperature. Malolactic fermentation is completed.
AGING: In stainless steel.

FOOD PAIRINGS: Appetizers, aged cheeses including Ragusano D.O.P., roasted or braised meats and grilled meats.
SERVING TEMPERATURE: 15–18°C

CHARACTERISTICS: Ruby red with delicate violet nuances. The nose is delicate and fruity, with hints of red berries, pomegranate and licorice. The palate is well balanced, smooth and intense.