The vineyard is predominantly trained using Vertical shoot positioning. Fermentation occurs in stainless steel tanks at 16 degrees Celcius for 15 days. The wine is aged 3 months in tanks and 2 additional months in the bottle before the wine is released. Straw colored yellow with green hues. The nose is an intense bouquet of hay, mimosa and chamomile with notes of exotic fruit. The wine has a striking personality, with explosive flavors. It is well balanced with freshness that makes the mouth salivate for more. Pair with risotto, coucous or seafood; particularly shellfish and more meaty fish.
|Acanteo Nero d'Avola
The wine is fermented for 6-8 days in small steel and cement tanks at 26 degrees celcius with 4 daily pumpovers. Malolactic fermentation is completed and the wine is aged 8 months in cement tanks and 3 additional months in bottle before being released. Deep bright ruby red with intense violet hues. On the nose, rich sensation of red plum and cherry with hints of Mediterranean underbrush, black pepper and eucalyptus. On the palate, the wine is invigorating and cohesive, displaying richness and depth with well balanced tannins that are lively and soft.
The wine is fermented for 6-8 days in small steel and cement tanks at 26 degrees celsius with 4 daily pumpovers. Malolactic fermentation is completed and the wine is aged 8 months in cement tanks and 3 additional months in bottle before being released. Intense ruby red with violet hues. Delicate and perfumed nose with aromas of red and black berries, embellished with notes of laurel and tobacco. On the palate, the wine is fresh and dynamic, with full bodied character. Well integrated tannins make this wine balanced, generous, and refined.