Nero d'Avola Giasira

The pride of the Giasira winery, Nero d'Avola is an elegant and long-lasting label, vinified in purity with passion and dedication, a tribute to the prince of the native Sicilian vines. In fact, this red wine takes its name from the Nero d'Avola grape variety, also known by its official name of Calabrese, which comes from the province of Syracuse, where the Giasira winery is located. South-eastern Sicily is the area of choice for this vine. The wine is fine and structured, very complex, with hints of dried flowers and red fruits, with excellent potential for evolution if kept in suitable cellar conditions. The soils on which the vines are planted have a predominantly calcareous matrix and are situated between 180 and 250 metres above sea level. They are cultivated according to organic principles, limiting the use of synthetic chemical products through the strategic use of insects for integrated pest control. Spurred cordon pruning ensures very low yields of around 60-70 quintals per hectare, which allows the grapes to ripen more evenly at harvest, which takes place in the last ten days of September. Fermentation begins in steel tanks after the grapes have been gently destemmed. During fermentation, the must remains in contact with the skins for a long maceration at a controlled temperature. The Nero d'Avola is aged in 25 hectolitre oak barrels for about a year, followed by 6 months in the bottle. In the glass, it has an intense ruby red colour with beautiful violet reflections. The nose is enveloping, with intense notes of blackberry jam, wild berries and a delicate finish of tobacco. On the palate, the wine has a warm and harmonious entry, with great structure, long persistence and well-integrated tannins. A perfect accompaniment to Mediterranean cuisine, it pairs beautifully with savoury starters, meat-based main courses, cured meats and mature cheeses.