Nero D’avola Acceptable to
(Good)
A light red wine from
Sicily
Summary
A crushed fruit fermentation wine, fermented by cultured yeast, at mid-range temperatures in neutral vessels to retain primary fruit. A short post-fermentation maceration on the skins is common to extract some tannin and additional color. After pressing, malolactic conversion will occur in tank, and oak alternatives (chips or staves) will add oak flavors during a maturation that may last up to 6 months before fining, filtering and bottling.