Concours Mondial de Bruxelles 2016 - Gabal 2014
Concorso Internazionale Gilbert & Gaillard 2016 - Gabal 2014
Area of production: West Sicily, hilly area situated in the north of the province of Trapani
Grapes: 100% Nero D’Avola selected from pure clones.
Altitude: 250/300mt. above sea level
Density: 4.000/4.500 plants per ha.
Production technique: harvesting in boxes. Destalked, vinification in red with traditional of tpressure of the skins and maceration at a controlled temperature of Between 25-28°C. It is matured in stainless steel and then in bottle for further 3 months.
Colour: intense ruby red colour
Perfume: characteristic perfume of Nero d’Avola, with delicate notes of berries blueberries, raspberries or cherries
Taste: velvet and persistant flavour. Elegantly harmonious with fruity notes
Bottle: 75 cl - 13,5% Vol. Best served at: 16° C.
Food Pairing: Traditional with red meats and medium seasoned cheese. To taste with “Pantesca” swordfish with olives and capers