Cuti Nero d’Avola
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.
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.
|Type of wine||
RED IGP TERRE SICILIANE
Trapani C/da Bilinghieri, Trapani C/da Bilinghieri
|Type of grape||
Nero d’Avola 100%, Nero d’Avola 100%
5000 per hectare, 5000 per hectare
Vineyards planted in 1999
Franco Argilloso ricco di scheletro, Rich argillaceous of skeleton
|Yield per hectare||
12 Tons per hectare
|Vineyards training system||
Mt 350, Mt 350