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Cuti Nero d'Avola

Cuti Nero d’Avola

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Product Description

Winemaking and Aging

The grapes are handpicked during the second week of September. Destemming and crushing of the grapes followed by a pre-fermentative cold maceration. Alcoholic fermentation and maceration in temperature-controlled stainless steel tanks (24 °C) is carried on for 10 days, followeb by malolactic fermentation. The wine is then passed to cement tanks to be aged for a period of 6-months. The blending of the wine takes place in stainless steel tanks, clarification with egg whites is done if necessary followed by a 0 °C refrigeration to ensure the tartaric stability of the product. The wine is then bottled undergoing a ilght filtration and aged for at least 6 months.

Organoleptic Characteristics

Cuti Nero d’Avola is ruby red in color with intense yet delicate aromas of blackberry and black cherry. Delicate on the palate, bursting with fruit flavors, it has good persistence with a weel balanced finish.

Additional Information

Type of wine


Production area

Trapani C/da Bilinghieri, Trapani C/da Bilinghieri

Type of grape

Nero d’Avola 100%, Nero d’Avola 100%

Vineyards density

5000 per hectare, 5000 per hectare

Vineyards age

Vineyards planted in 1999

Soil type

Franco Argilloso ricco di scheletro, Rich argillaceous of skeleton

Yield per hectare

12 Tons per hectare

Vineyards training system

Guyot, Guyot

Vineyards altitude

Mt 350, Mt 350