Sicania

Type:
Red wine.

Classification:
Typical Geographical Indication of Sicilian Lands.

Production Area:
Sicily west-central.

Used Grapes:
Nero d’Avola.

Type of Land:
Calcium clayey.

Breeding:
Spurred cord with average yield 80/90 quintals/hectare.

Harvest:
Second half of September.

Vinification Technique: 
Steady maceration of the skins for at least 8 days with a controlled temperature.

Aging:
6 months in steel.

Color:
Ruby red.

Bouquet:
Intense, with pleasant fruity notes of cherry, raspberry and strawberry.

Flavor:
Respectful of the sensations perceived by the smell, it is distinguished by an elegant fruity taste. Soft, round, wide and persistent.

Alcohol content:
13% Vol.

Service temperature:
16/18° C.