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
Alcoholic content: 12.50 %
Grana Trentino - Trentingrana, extra hard cheese the area Trento, at least 15 months matured
Has a deep ruby red colour with a violet rim when young. The nose is clean, fruity with hints of raspberry and woodland fruits. As it ages, it opens up and mellows. On the palate it reveals balanced tannins, accompanied by a full, persistent body. It is dry, distinct, full-bodied and austere.
The Sextner butter is one few which is produced of sour cream and is really requested around. Of course it is also produced of milk free of genetic engineering and without additives.