ARA Nero D’Avola Eloro DOC

Pairing:
Pairs well with red meat, game and aged cheese.

Appearance:
The origins of Nero d’Avola are not entirely certain. To confuse the origins of the vine also contribute the many names with which the grape is known in Sicily, of which the most frequent is Calabrese. This name, which would suggest its origin in the Calabria region, is not reflected in the evidence of the facts, since Nero d’Avola is absent in this region and is present exclusively in the territory of Sicily. The term “Calabrese” seems to derive from the name of an ancient Sicilian family. According to other hypotheses, the Calabrian term derives from the Italianization of the Sicilian dialect word Calarvisi, that means “grape di Avola”, hypothesis that would be reflected in the current name of the grape and attributing its origin in the town of Avola, in the province of Syracuse. Among the names used to indicate the Nero d’Avola, the most frequent are Calabrese Nero, Calabrese Pizzutello and Calabrese Dolce.
VINIFICATION: Maceration on the skins, fermentation at controlled temperature
Aging: Aged 50%in stainless steel tanks and 50% in French barrique 12-15 months and 8 months of bottle aging.

Tasting Notes:
Color: Intense Ruby Red.
Nose: Eucalyptus leaves, Violet, Cyclamen, Black Cherry, Plum, Blackberry, Blueberry, Vanilla, Tobacco, Carob, Liquorice and Pink Pepper
Palate: Full body, fat and pulpy, it’s full of flavors, great structure of tannin and right acidity give to the wine a long potential aging