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Nero D'Avola 2019 - Barraco
Barraco

Barraco - Nero D'Avola - 2019 - 75 cl

€21.50
VAT included

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  • Type  Red wine
  • Description  Sicily DOC
  • Vineyard  100% Nero D'Avola
  • Production area  Trapani
    Marsala
  • Trapani
  • Annata  2019
  • Type of soil  calcareous clay with presence of pebbles
  • Alcohol content  13%
  • Production Philosophries  Organic
  • Serving temperature  14/18 °C
  • Matching  Fish
    Red meat
  • Format  75
  • Allergens  Contains Sulphites
  • 0
  • Purity
  • Serve una mano? Consulta il Glossario
A0088
3 Items

Description

The wine Nero D'Avola of the winery Barraco is a red wine produced in the region of Sicily, in Italy. It is 100% made with the Black D'Avola vine, cultivated in the production area of Marsala. This wine is classified as Sicily DOC. The alcohol content of Nero D'Avola is 13%. The soil in which the grapes are grown is clayey limestone with the presence of pebbles, giving the wine unique characteristics. Vinification takes place through a fermentation and maceration of 30 days on the skins in steel containers. The wine is then aged in steel until June and then bottled for 18 months. The Nero D'Avola winery Barraco matches perfectly with red meat and fish. The province of production of this wine is Trapani. The recommended service temperature is between 14 and 18 °C. The production philosophy of the cellar Barraco is focused on organic production, guaranteeing a high quality and environmentally friendly wine

Barraco

My adventure began in 2004 from the personal need to create wines capable of conveying the peculiarities of native grapes and the characteristics of my territory. Guided by my passion for wine, I was inspired by the farming knowledge of my family and the winemaking tradition of Marsala. Every day we work by controlling every phase of production, from grape cultivation to winemaking, from bottling to the proposal of five grape varieties. The goal is not a "perfect" wine, but a wine recognizable for its personality. There are no limits, except for the respect of nature and the territory. Every harvest I always dedicate a space to research, experimentation and innovation, in the wake of the work we have already done, without upsetting it.

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