It has an impenetrable red color. The nose is rich with sweet hints reminiscent of mulberry and black cherry. Sweet spices reminiscent of licorice, incense and cocoa bean. On the palate it is structured with a vigorous but at the same time elegant and fragrant character, with excellent persistence.
The Terre della Baronia is a unique terroir with its 9 areas and related sub-areas. The portions of the vineyard in the Munti area where these clonal selections of Nero d'Avola were planted were chosen precisely because they are richer in organic substance and structure, thanks to the clayey profile the expression of the territory is enhanced, giving a particular gustatory richness and olfactory.
GRAPES: dominant Nero d'Avola and Perricone
TYPE OF THE SOIL: Munti, rather deep organic clayey soil
TRAINING SYSTEM: Spurred cordon
COLLECTION PERIOD: October
COLLECTION METHOD: Selection of the bunches on the vine and manual harvesting in 14 kg boxes
VINIFICATION: The grapes are delicately de-stemmed and after a cold prefermentative maceration of 24/48h they are fermented in vertical steel vats for about 3 weeks, with daily open pumping over in order to optimize the extraction of colors and aromas from the skins
MATURATION: About 12 months partly in oak barrels and partly in steel. Final refinement in the bottle
ALCOHOLIC: 14.5% vol.
br/>METHODS OF COLLECTION: Selection of the bunches on the vine and manual harvesting in 14 kg boxes
VINIFICATION: The grapes are delicately de-stemmed and after a 24/48h cold pre-fermentation maceration they are fermented in vertical vats in steel for about 3 weeks, with daily pumping over in the air in order to optimize the extraction of colors and aromas from the skins
MATURATION: About 12 months partly in oak barrels and partly in steel. Final refinement in the bottle
ALCOHOLIC: 14.5% vol. br/>METHODS OF COLLECTION: Selection of the bunches on the vine and manual harvesting in 14 kg boxes
VINIFICATION: The grapes are delicately de-stemmed and after a 24/48h cold pre-fermentation maceration they are fermented in vertical vats in steel for about 3 weeks, with daily pumping over in the air in order to optimize the extraction of colors and aromas from the skins
MATURATION: About 12 months partly in oak barrels and partly in steel. Final refinement in the bottle
ALCOHOLIC: 14.5% vol. the grapes are delicately destemmed and after a cold prefermentative maceration of 24/48h they are fermented in vertical steel vats for about 3 weeks, with daily open pumping over in order to optimize the extraction of colors and aromas from the skins<br/ >MATURATION: About 12 months partly in oak barrels and partly in steel. Final refinement in the bottle
ALCOHOLIC: 14.5% vol. the grapes are delicately destemmed and after a cold prefermentative maceration of 24/48h they are fermented in vertical steel vats for about 3 weeks, with daily open pumping over in order to optimize the extraction of colors and aromas from the skins<br/ >MATURATION: About 12 months partly in oak barrels and partly in steel. Final refinement in the bottle
ALCOHOLIC: 14.5% vol.
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