Rio Favara Sciavè Nero d’Avola 2016
26,80 € Original price was: 26,80 €.24,70 €Current price is: 24,70 €.
Manufacturer | La Selezione Tre Archi |
---|---|
Typology | Red Wine |
Origin | Italia |
Grape Variety | Nero d'Avola |
Year | 2016 |
Format | 75 Cl |
Producer: Rio Favara
Sciavè Eloro Nero d’Avola
Rio Favara
2016
Nero d’Avola
️ 14%
> Manual and selective harvest in the third week of September; the grapes are only destemmed, without pressing, for the subsequent fermentation of the must in large diameter glass-cement vats with indigenous yeasts with frequent pumping over and punching down. In the cellar for a minimum of 14/18 months: (90% new barriques and tonneaux, 10% second passage), followed by refinement in the bottle for at least 12 months. Not filtered or clarified
The scent is typical, of violet and violet, with hints of carob, licorice and very ripe red berries.
Rich and powerful, generous and soft, with a long finish
Serving temperature 16°-20°
Game
Enveloping
*This bottle can be purchased without additional costs only in combination with other bottles from the same selection . Otherwise, the shipping costs expected for each individual country will be added, until the free port is reached.
See all products of La Selezione Tre Archi
Ispica, Sicily
Riofavara is a family-run business located in the Val di Noto. The winery dates back to 1920 and only became a winemaker in 1994.
Small-sized company, 16 hectares in total distributed across 6 plots in the most suitable districts of the area. The company produces wines from natural-organic agriculture, «wines that bear the name of the territory because they are territory».
The fertilizations are done using manure from Modica with the addition of winemaking by-products, the only Sicilian reality to start this practice.
In the cellar the grapes are transformed using modern winemaking techniques, soft pressing, the white musts are
statically clarified.
The first company to have worked on the self-selection of native Nero d’Avola yeasts. Fermentation temperature controls, maceration with the skins for reds, often until complete alcoholic fermentation.
The important reds are refined in oak barrels without filtration and tartaric stabilization, for the whites only filtration is carried out.
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