Ispica, like the whole Val di Noto area, is the land of Nero
d’Avola, named after the city of Avola. In the past, this area, during September and October, smelled of Nero D’Avola grape must and the roads were soaked with grapes that fell out of carts destined for the mashing areas. Locally, this grape variety is also commonly called “Calabrese”.
GRAPE VARIETY 100% Nero D’Avola
VINEYARD Various plots in Contrada Graffetta
SOIL Rich in marine limestone, fertile and generous
VINEYARD SIZE 10 ha
VINEYARD AGE 8 years old
AVERAGE ALTITUDE 40m a.s.l.
VINEYARD DENSITY 6,500 vines/hectare
AVERAGE YIELD PER PLANT 1.2kg
CULTIVATION/PRUNING Spur pruning and cane pruning
HARVEST Second half of September, first half of October
MACERATION At a temperature of about 28°C for 10/12 days
MALOLACTIC FERMENTATION In steel
AGING 6 months half in tonneaux and half in steel, then at least 3 months in the bottle.
ANNUAL PRODUCTION About 70,000 bottles
SENSORY PROFILE An intense, dense color. The nose has notes of ripe red fruit, accompanied by shades of leather. In the mouth it is full-bodied and velvety, with a soft and juicy finish.
PAIRING Pasta with meat sauce and mushrooms, roasts and medium-aged cheeses.
SERVING TEMPERATURE 16°C.