The grapes are manually harvested in early September. A brief maceration then takes place for one day followed by one week of fermentation in stainless steel tanks at a controlled temperature between 72˚ - 77˚F with yeasts selected by the winemakers for varietal and regional expression. A system of rack and return and traditional pumping over provides gentle extraction of deep color and fine tannins while retaining fruit characters. Post fermentation maceration is determined by the winemakers in order to accentuate the development of soft tannins and a greater degree of complexity in the wine.
Nero d'Avola demonstrates a notable capacity for aging and is a splendid match with rich, flavorful pasta dishes, grilled red meats and hard, spicy cheeses.