Confezione in legno da 6 bottiglie - Castel Firmian

Nero d'Avola and Cabernet Sauvignon come together to give life to a wine that expresses the two souls of Sicily, a land of great native vines such as Nero D'Avola, but also a land that has happily welcomed international vines such as Cabernet Sauvignon. d'Avola: grapes harvested around the second week of September, alcoholic fermentation with selected yeasts at 24-25 ° C for 14-16 days, malolactic fermentation with selected bacteria, maturation for 8 months in French barriques with maturation of 2 years and toasting Cabernet Sauvignon: grapes harvested around the first week of October, fermentation and alcoholic maceration with selected yeasts at 26-28 ° C for 16-18 days, malolactic fermentation with selected bacteria, maturation for 12 months in French barriques with maturation of 3 years and medium toasting.Blend: at the end of the aging in wood, the Nero d'Avola and Cabernet wines are combined and a further 4 months aging in barriques follows for f to develop the fusion of the aromas of the two different varieties. This is followed by bottling and subsequent maturation in the bottle for 8 months.