Nicosia Bio Vegan Nero d'Avola 2018

€7.55
+ -

Description

Details of wine

Nicosia winery born in 1898 represents one of the Sicilian realities most attentive to the production of wines with zero impact and respectful of biodiversity.

By virtue of this company philosophy, the adoption of certified organic cultivation was a natural step and strongly shared by all the people who work in this cellar.

The winery located in the small town of Trecastagni on the eastern side of Etna wanted to dedicate a range of labels to those who, in addition to wanting a naturally produced wine, require wines produced in full respect of biodiversity and without the use of origin substances. animal.

We are talking about ICEA certified Bio Vegan wines, among which we find a great Sicilian classic, namely Nero d'Avola.

Perhaps one of the most representative autochthonous vines of the Sicilian territory, born from grapes harvested by hand and grown without the use of chemicals or animals.

Processing exclusively in steel for a red that strikes for structure and persistence, one of those wines that lovers of this land must always have in the cellar.

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Color

Rosso rubino intenso con riflessi violacei.

Smell

Ricco con sentori di ciliegia, lampone e prugna.

Taste

Fruttato, morbido, strutturato e persistente.

Pairings

Timballi di pasta e primi piatti al pomodoro, cibi speziati, cuscus di verdure, salumi e formaggi semi-stagionati.

Details

Features

YEAR 2018
TRAINING SYSTEM Contro-spalliera a cordone speronato.
ALCOL 13.00
FORMAT 0,75 L Standard
COLLECTED Manuale in cassette, in Settembre.

Details

Informations

CLASSIFICATION IGT Terre Siciliane
TEMPERATURE 16-18
LOCATION Trecastagni (CT)
GROUND Terreni a tessitura sabbiosa.
REFINEMENT Esclusivamente in acciaio, con una permanenza di 2-3 mesi in bottiglia.
WINEMAKING Macerazione: per circa 10-15 giorni a temperatura controllata (22-24 °C). Fermentazione: per circa 10-15 giorni a temperatura controllata (22-24 °C).
DECANTING 1 ora

Details

Awards

EXPERT YEAR MARK
EXPERT YEAR MARK
James Suckling 2016 87

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CELLAR

Name: Nicosia
Start-up year: 1898
Cultivated hectares: 250
Winemaker name: Maria Carella
Address: Via Luigi Capuana, 65 - Trecastagni (CT)
Web Site: www.cantinenicosia.it

Back in 1898 Francesco Nicosia, the great-grandfather of the current owner, decided to open his first wine shop in Trecastagni, on the eastern slope of Mount Etna. This was the golden age of Etna wines, which – even then – were renowned and esteemed across Europe for their minerality and “volcanic” personality. Towards the end of the twentieth century, however, the family came to an entrepreneurial watershed, thanks to the tenacity, courage and innovative spirit of Carmelo Nicosia, the current owner. Investing heavily in expanding and restructuring the vineyards, and building a modern winery, he helped transform the family business into one of the leading players in the renaissance of Sicilian wine in Italy and around the world. The Trecastagni winery is the place where tradition meets ultra-modern technology. Covering a nearly 27000-square-foot space, over a total area of more than 20.000 square feet, among the spacious winemaking area and testing laboratory, large stainless steel tanks and barrels, the ultra-modern bottling line and the bottle aging area and the suggestive underground barrel cellar, the winery is where the heart of the company beats. Here, in the hospitable wine shop, visitors are welcome to sample the final result of the company’s efforts for themselves. In this veritable “refuge”, far from the frenetic pace of everyday life, standing before a majestic view of the volcano, guests at Cantine Nicosia can take part in tastings and events in which wine is always the star. Cantine Nicosia has joined the principles of sustainable viticulture to combine environmental protection and food safety. Using the most advanced techniques of precision viticulture, the winery has been able to reduce to a minimum the use of agrochemicals and fertilizers, with the aim of eliminating the presence of natural or artificial contaminants in the wine. The winery has long taken up the challenge of high quality with the aim of satisfying the demands of consumers, who are increasingly attentive to healthy eating and the traceability of every step of the production process. Therefore, Nicosia has earned official and internationally acknowledged certifications requiring the observance of a series of parameters and guidelines in company activities, work organization, production processes, relations with customers, suppliers and consumers, and environmental and food safety.