Carefully picked up by hand. Maceration and fermentation of the destemmed grapes in stainless steel tanks at controlled temperature of 25° C for 15-20 days. Malolactic fermentation in stainless steel tanks.
30% in barrique of 225 litres for 4 months. The rest in stainless steel tanks for 8 months.
Impossible not to imagine a glass of Terre di Giumara Nero d’Avola when eating tomato sauce-based pasta. Try it with roasted red meat or game.
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