Nero d’Avola

The harvest for Colosi’s Nero d’Avola takes place in the latter part of September. After the grapes are picked and made into must, they undergo maceration on the grape skins throughout the fermentation period to obtain the maximum color extract. Aging takes place exclusively in stainless steel tanks for a period of six months.

The wine has a ruby red color.

On the nose it is particularly fruity, with aromas of sour cherry, plum and blackberry, accompanied by more complex notes of black pepper, black olive and ink.

Soft and round on the palate, supple and enveloping, full-bodied but with a crisp finish thanks to the subtle tannins.

Serving temperature: 16-18° C