Cantine Pellegrino Nero D'avola "Gazzerotta" 2016
|Eye||Bright ruby red|
|Nose||Notes of cherry, raspberry and mulberry|
|Mouth||Complex, attractive, with an elastic texture, notes of ripe berries, framed by silky tannins and a long, harmonious finish|
|Pairings||Sicilian cuisine, grilled meats and a variety of spicy meat dishes with sauce|
|Appellation||Terre Siciliane Igt|
|Place of Production||N/A|
|Wine bottle size||0,75 L Standard|
Terre Siciliane is the region-wide IGT title for Sicily. It was created in November 2011, to take the place of Sicilia IGT and sit underneath the newly-created Sicilia DOC. The name Terre Siciliane translates literally as "Sicilian lands". Nero d'Avola Wine.
Nero d'Avola (also known as Calabrese) is the most important and widely planted red wine grape variety in Sicily. Vast volumes of Nero d'Avola are produced on the island every year, and have been for centuries. The dark-skinned grape is of great historical importance to Sicily and takes its present-day name from the town of Avola on the island's southeast coast.
The grapes for wine making is grown in several areas at an altitude of between 450 and 750 meters above sea level. Soils are mainly composed of clay, rich in potassium, interspersed with limestone.
Density of planting as vines age varies depending on the vineyard. In some areas the density of 7,000 vines / ha, and the age ranged from one to 40 years.
Before fermentation in stainless steel tanks at a temperature of 26-28 ° C is carried out 10-day maceration.
After completion of malolactic fermentation, the wine is kept in barrels for 8 months of Slavonian oak (50%) and steel vats (50%). The wine is bottled and it matures for at least another 3 months.