Nero d'Avola
Sicily, its territory and its history are all present in the Corvo Nero d’Avola Bio wine. In the glass, it captures the characteristic aromas of the native red grape variety that has come to represent our terroir all over the world. Velvety and well-orchestrated with aromas of red fruits and an enveloping taste.
Corvo Terroir
The best areas for growing Nero d’Avola Bio grapes are in the south-central part of Sicily
Production area
South-central Sicily
Grape variety
Organic Nero D’Avola
Interesting facts about Nero d’Avola
Harvest
From the first week to the fourth week of September
Vinification
Once the stems have been removed and the grapes gently pressed, they are transferred to the fermenting vat, where the temperature is controlled to initiate alcoholic fermentation and maceration of the skins. After fermenting, the skins are left to macerate in the wine for at least five days. The resulting wine then undergoes a natural malolactic fermentation and is left to rest on its own yeasts in steel tanks until it is bottled
Ageing
Once it has been bottled, it is kept in the cellars for a month before being put on the market
Alcohol content
13,5% VOL.
Serving temperature
14° - 16° C
Wine tasting sheet
Colour
Vibrant red with purple tinges
Bouquet
Intense notes of wild sour cherry and red plum
Flavour
Well-orchestrated and rich. Perfectly balanced taste with aromas of red berries. Rich and enveloping on the palate
Pairings
