SENIA

NERO D'AVOLA SICILIA D.O.C.

We ferment the grapes in open top barriques in small lots of around 150 litres. Using this method, it’s not possible to control the temperature during fermentation, but it never exceeds
18-24C°. The small volume allows it to adjust itself naturally.

The grapes undergo fermentation for 10-12 days. The use of open top barrels allows us to carry out “follatura” (manually pushing down the skins) as often as is necessary for the natural and delicate extraction of colour and tannins from the skins.

We leave the wine in contact with the skins for about 20 days after the fermentation and then for a total of 30-35 days.

Once the maceration on the skins has ended, the wine is placed in barriques for the malolactic fermentation, after which it remains in barrel for 12 months before bottling. The wine stays a further
6 months in bottle before being released on to the market.


TASTING NOTE

An extremely intense ruby red in colour. On the bouquet there are prominent dark fruit notes of plums and blackberries, with nuances of balsamic, liqorice and carob. A very full-bodied wine, with a refreshing acidity, and a long finish showing soft and intense tannins.