Bedda nero d’avola Sicilia DOP 2020 Lunaria - Cantina Orsogna

Nero d'Avola 100% vine Origin and history of the vine The name derives from the “black berry” fruit and from the Syracusan city of Avola. Nero d'Avola on the island was introduced several centuries ago by colonizers from Greece and then it adapted perfectly to this new environment so as to become the most famous and important black grape variety in Sicily. Until the first half of the 20th century, Nero d'Avola wine was used almost exclusively as a blending wine, in recent decades Sicilian winemakers have started the production of this wine alone with truly excellent results. Cultivation area Municipality of Salemi at 446 m slm where for millennia the vine and the wine have been the characterizing elements of the territory. The heart of the province with the most vineyards in Italy (Trapani) which offers the vine a unique territory in the world capable of transmitting inimitable characteristics and qualities to the fruit. The hilly area and the properties of the calcareous or tuffaceous soil combined with the climatic conditions create the ideal conditions for the cultivation of the vine. Sicilian wines are called sunny wines as the grapes are illuminated by the rays of a warm sun, typical of Sicily, and once vinified they give life to full-bodied wines characterized by a distinguishable majesty. In the cellar 100% biodynamic Demeter grapes. Vinification Spontaneous fermentation works with what nature offers each year and entrusts the strength and health of the territory and the vineyard with obtaining grapes rich in yeasts which are essential for fermentation in the cellar. The spontaneous fermentation of wines is the fundamental condition for giving life to a wine capable of restoring the authentic flavors of a territory. SULPHITES Biodynamic wine limit Demeter = white wine max 90 mg/lt TARTARIC STABILIZATION Natural refrigeration only FILTRATION Sterile filtration not permitted Aging Cement tanks and bottle. Sensory characteristics Ruby red, more or less intense with hints of berry, cherry, plum with spicy and balsamic notes. Soft in the mouth. enveloping, velvety, elegant and persistent. Pairings It goes well with red meats, roasts and aged cheeses. Serving temperature 16-18°C