Altair – Nero d’Avola

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The King of Sicilian wines was born in the old family vineyard, a small-scale production in the “Masseria Vecchia” vineyard.
Very balanced and well-structured, it is expressed with hints of red berries and spicy notes.
Recommended for social occasions.
nero avola
Classification
Terre Siciliane I.G.P.
Variety
Nero D’Avola
Area of Production
Mazara del Vallo (TP)
Vineyard Name
Masseria Vecchia
Altimetry
50 m above sea level
Soil
Medium-textured clay
Yield per hectare
90 tonnes / ha
Plant Density
3,800 / 4,000 plants per ha
Training System
Vertical trellis with a spurred cordon with 4 spurs
Harvest Period
Second / third week of September
Vinification Technique
After de-stemming the grapes ferment
In a temperature-controlled stainless steel tank with frequent brief pumping, soft-press racking. Wine obtained in this way undergoes malolactic fermentation in steel. Cold bottling. Refine 6 months in the bottle.
Fermentation Temperature
22 °C 25°C
Fermentation Duration
14/20 days
Analytical Data
alcohol 13% vol – total acidity 5.80 g/l – pH 3.2
How to Serve
Served in large glasses, rounded and full-bodied, it can be served immediately after opening or a couple hours later. Best at 16°C 18°C
Deep ruby red
Intense aroma with hints of red berries, cherry, and plum, with notes of spice and vanilla
Balanced, persistent and velvety notes. It pairs wonderfully with red meat, roasts, and aged cheeses.

work in progress

TECHNICAL SHEET