Low yields in the vineyard ensure a concentrated, high quality harvest. The choice to age the wine partly in wood and partly in steel allows us to combine the fresh and fruitiness of a young wine with extremely elegant aromas of spices and licorice, indicators of good aging potential over time.
Thanks to the crisp, dense land, the Nero d’Avola grown in the hills of the Tenuta Sallier de La Tour is characterized by a long ripening and low yield per hectare.
The soil has an excellent balance of clay, sand, and silt, which makes it particularly suitable for growing Nero d’Avola in this area.
1. Flavor intensity
Grapes: Nero d’Avola
Appellation: Red Sicilian DOC
Production area: Tenuta Sallier de La Tour – Monreale – Sicily
Training system: espalier
Pruning system: spurred cordon
Vines per ha: 4,000
Yield per ha: 90 ql
Fermentation: traditional for red
Fermentation temperature: 28°C
Duration of fermentation: 20 days
Malolactic fermentation: fully developed
Aging: 30% of must for 12 months in second and third passage 225 liter French oak barrels (Allier & Tronçais), 70% in stainless steel tanks
Alcohol content: 13.5% Vol.
Wine analytical data: pH 3.45 – TA 5.60 g/l – RS 0.7 g/l – TE 32.6 g/l
- Vintage 2020Guide James SucklingAward 91/100