Colour: Purple red with violet hue.
Nose: Lively and characteristic of Nero d’Avola grown in the Noto area. Prune, seasoned pomegranate, strawberry cake. Carobs and fig preserve.
Palate: Elegant and compact tannins, sustained by an electric an vibrating acidity typical of Nero d’Avola from the South East of Sicily.
Full flavoured pasta dishes, beef, lamb and tripe. Sicilian cookery: Cheese and tomato soup, cous cous with beef and lamb, tripe with aubergines, liver in breadcrumb, kid with egg and cheese broth. Sicilian cheese: Fiore sicano.
Drink on release and for the next 8 – 10 years.
Enticingly aromatic and beautifully structured, the ultimate expression of Sicilian Nero D’Avola.
After harvesting the grapes were immediately destemmed and crushed before fermentation at 28 degrees C in stainless steel fermenters.
The wine was aged for 12 months in Allier oak barrels.
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