Baglio Gibenllina. Passimiento Nero D' Avola
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Description
Frappato grapes are harvested as soon as they reach maturation, ensuring that all the typical freshness remains in the must. This must is then fermented slowly in small steel tanks.
Nero d’Avola grapes, on the other hand, are left on the vines for a light withering and natural dehydration to occur. These grapes are late harvested and carefully placed in wooden cases. After a soft pressing, the musts are fermented at a controlled temperature.
Key Highlights of the Process:
- Frappato Grapes: Harvested early to preserve freshness, fermented in small steel tanks.
- Nero d’Avola Grapes: Left to wither on the vine, late harvested, and placed in wooden cases for careful handling.
- Controlled Fermentation: The natural sweetness of the wines is obtained by interrupting the fermentation process. This is done by dropping the temperature until it becomes too cold for fermentation to continue.
- Maturation: The wine is matured in steel tanks to ensure quality and flavor.
This meticulous process results in a wine that balances freshness with natural sweetness, delivering a unique and refined experience.
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