GRILLO_vitoGioiaVini


Nero D’Avola



Vinification and refinement
Cryomaceration for 24 hours at a temperature of 8° C with maceration of the skins for 12 days at 20° C. At the end of the vinification process the extract is left to separate for 48 hours. Refinement of 30% of the product in tonneau of American Oak for 8 months, the remaining 70% in stainless steel tanks for 8 months.

Alcohol content: 13,5%
Serving Suggestions: excellent with wild poultry, red meat and aged or hard cheeses.
Serving Temperature: 18°C