Rio Favara Spaccaforno Nero d’Avola 2015
17,80 € Original price was: 17,80 €.16,70 €Current price is: 16,70 €.
Manufacturer | La Selezione Tre Archi |
---|---|
Typology | Red Wine |
Origin | Italia |
Grape Variety | Nero d'Avola |
Year | 2015 |
Format | 75 Cl |
Producer: Rio Favara
Spaccaforno Eloro Nero d’Avola
Rio Favara
2015
Nero d’Avola
️ 13.5%
> Manual and selective harvest in the second 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. Minimum 12 months (80% second passage barriques, 20% third passage), further refinement in steel and then in the bottle for at least 12 months. Not filtered or clarified
Dried red flowers and wild berries in jam, dark spices and hints of mint, mineral and iodized
Adry and fresh, balanced with almost brackish saline notes, it is soft and with round tannins
Serving temperature 16°-20°
Grilled meats
Sicilian it is
*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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