CVA Canicattì | Nero d’Avola

Grape: 100% Nero d’Avola

Location: Agrigento, Caltanissetta, Palermo (Sicily)

Soil: Sandy-silt soils, limestone, 650–1300 ft a.s.l.

Vineyard: VSP, spurred cordon, 4000–5000 vines/ha, 9 t/ha yield

Harvest: Mid-September to mid-October

Vinification: Fermented in cement and steel, 6–8 day maceration, 8 months aging in concrete, 3 months in bottle

Tasting: Deep ruby red, violet reflections. Red plums, herbs, and black pepper. Soft, structured, balanced tannins.

Alcohol: 13.5%

Pairings: Pasta with pork ragù, rare meat, braised meat, curry, tuna sushi, aged cheeses

Serving Temp: 60–65°F