Colpasso Nero D'Avola Sicilia DOC 2023

Deep, purple/red with an incredibly intense nose featuring black pepper and spices. The palate offers layers and layers of fruit with bursts of dark berry fruit, offering excellent balance and complexity, with a soft, long finish.

Belice area in the western part of Sicily. Brown soil, with a concentration of clay until 35%.

The grapes used for drying, “appassite” are hand-picked in late September/early October, approximately 20-25 days earlier than the conventional Nero d’Avola in order to retain the grape's acidity.

Nero d’Avola grapes are transported in small containers so that they are not crushed by their own weight, and are very softly destemmed in order to keep the skins intact. Fermentation takes place at a controlled temperature between 22-24°C, with pumping over of the must in order to achieve the best extraction of colour, soft tannins and aromas from the skins.

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Pasta and pork tomato sauce, red meat…