Nero d'Avola Siccagno

Winemaking Information

The fruit is destemmed but the berries left whole. It is fermented with native yeasts with 30 days of maceration. It ages for 22 months in large 25HL Slavonian oak barrels and is bottled unfiltered. Minimal sulphur is added before fermentation and at bottling. Occasionally the wine needs an extra addition after racking.
SO2: During winemaking, at bottling
Fining/Filtration: Unfined/Unfiltered