The Nero D’Avola grapes for the Argille di Tagghia di Sutta grow in a 3.26 hectare vineyard in Contrada Pioppo in Monreale, which lies a few kilometres south of Palermo. At 550 metres above sea level, the clay soil vineyard is mainly southfacing and the dirurnal temperature range very diverse. The vines are espalier trained and are pruned using the simple Guyot method. The grapes are handpicked in the first half of September and fermented in stainless steel at a controlled temperature of 24-26 °C. The wine is then aged for 12 months in large Slavonian barrels of 22 hectolitres.
Nero D'Avola 'Argille di Tagghia Via di Sutta'
- Sicilia, Italy
Method & Production
The aromas of this Nero D’Avola are full of aromatic and dried herbs, juniper and sweet spices with a refreshing wild mint undertone. The palate is fresh with a touch of minerality and the tannins are well-integrated.
Ideal with rich meat dishes - grilled and roasted.