erbatino

DENOMINATION: Tipical geografic indication
VINE: Nero d'Avola 100%
PRODUCTION AREA: locality "Rametta" (Grotte - prov.Ag)
VINEYARD ALTITUDE: 450/550 mt. above sea level
TYPE OF SOLI: chalky/ white soil similar to talcum, not stoney
TYPE OF CULTIVATION: "Tendone" pergola structure
YIELD PER HECTARE: 8000-9000 kg
GRAPE YIELD TO WINE: 65%
VINEYARDS PLANTED IN YEAR: 2000
HARVEST: manual, end of september
FERMENTATION TEMP: 28-30° c
METHOD OF WINE PRODUCTION: maceration-fermentation of 40 days with the aid of indigenous yeasts in open concrete containers capacity 2000 kg each, and frequent stirring by hand.
PERIOD OF MATURITY: 24-30 months
in oak barrels of 220 litres each
REFINING PERIOD IN BOTTLESS: 6 months
TOTAL AMOUNT SULPHUR DIOXIDE USED: 6/15 mg/l
SOLFITES AND ADDED: 0