Grape: Nero d'Avola 70%, Syrah 30%
Zone of production: Pachino (SR) Exposure Nero d'Avola to the south, Syrah to the south-east
Average age of vines: Nero d'Avola 10 years, Syrah 6 years
Cultivation: Espallier, at a density of 4,200 plants per hectare for the Nero D'Avola and 4,500 plants per hectare for the Syrah.
Grape harvest: Manual, Nero d'Avola in the first ten days of September, Syrah in the last ten days of August
Vinification: Elimination of stalks and fermentation in contact with skins etc for two days at 7°C, fermentation at 26°-28°C with frequent recirculation and removal of the must, malolactic fermentation in stainless steel, and successive fining, 80% in steel and 20% in 20 hectolitre barrels
Allergic-Info: This wine can contain sulfites
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
The South Tyrolean wild boar's salami Villgrater is produced of 60% of wild boar's meat and 40% of pork, is dried mildly spicy with a light red wine mark and afterwards in home mountain air. The wild boar's salami belongs to the particular specialities of the butcher's shop Villgrater!
These semiprecious stones are used for stimulating and energizing the water. Specific effects are ascribed to every single stone.
Delicatamente Lightly bitter, with delicate perlage and thick froth, it is fit for every occasion