Wine production in Santa Ninfa
Grape: Nero d’Avola
From our wine production in Santa Ninfa comes a
red wine obtained exclusively from Nero d'Avola grapes harvested in the last
ten days of August; the grapes, which are in the cellar, are dirasped and
slightly pressed before being introduced in the fermentation tank. Here the
must remains in contact with peels and grape pips for a week, subjecting 2
daily replacment to uniformize the mass and temperature: the latter is kept
below 27 ° C for the entire of fermentation-maceration time.
alcohol fermentation the wine is decanthed into a second tank while the solid
parts are pressed to extract the remaining liquid. Malolactic fermentation,
which consists of the transformation of malic acid into lactic acid to make the
wine more soft, occurs spontaneously in the following 2 weeks. Finally the wine
is again decanthed, separated from the sediments and placed in stainless steel
tanks for refining; at the end of May, after 8 months it is filtered and
The color is purple red with purple reflections, from the low alcoholic degree and easy to drink; the aromatic notes are the classic ones of Nero d'Avola: red fruits, purple, marasca cherry. The wine is young but the taste is round and soft. Tannin concentration contained ensures the absence of sharpness and roughness making this wine suitable for every coupling, from red meat to seasoned cheeses.
wine is obtained exclusively from Catarratto grapes harvested by hand in the
last ten days of September by 15-year-old vineyards reared to counter-espalier
; the grapes, taken in the cellar, are dirasped and pressed so heavily: the
must obtained, separated from the solid parts, is entered after cooling in the
decantation tank. After the sedimentatio, the cleaned must is fermented in a
second steel tank at 13 ° C.
alcoholic fermentation lasts about 2 weeks, the obtained wine is again poured
to separate it from the last formed sediment and to avoid a possible malolactic
fermentation which is generally avoided in the production of white wines; at
the end of January, after 4 months of refinement in steel tanks, the wine is
filtered and bottled.
has a yellow color loaded with soft greenish reflections, an aromatic complex
in which you can distinguish notes of vanilla, exotic fruits and citrus fruits.
In the mouth stand out the typical acidity and sapidity of Catarratto, well
balanced by the softness and overall freshness. It should be served at a
temperature of 8-10 ° C and is ideal for aperitifs, sea hors d'oeuvres and
first seafood dishes.