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MARABINO Noto nero dAvola 1500ml

  Classification D.O.C. Noto Nero d’Avola Grape variety Nero d'Avola Soil Calcerous with a fine texture and abundant skeleton “terra ianca”, marl and limestone with a medium texture and plenty of skeleton “critazzu” Size of Vineyard 16.5 ha Age of Vineyard Planted in 2003, 2005, 2007, 2009, 2010 Growing method Cordon training - Double Guyot (5,500 vines per hectare) Altitude above sea level Between 40m and 77m Esposure North-east, west, north Yield per hectare 80 quintals Agriculture Organic, herbicide free; free from chemical treatment or synthetic fertilizers; pesticide treatments limited to low doses of copper (25% of the approved dosage REG 2092/91), sulfur and propolis; fertilizing limited to biodynamic preparations, fine pruning of grasses and legumes and green manure Vinification technique Red wine vinification with long maceration on the skins. No addition of sulfur. Naturally fermented by indigenous microorganisms Ageing in French Rovere casks for 60hl for 6/8 months Production facilities 80,000

The product is boxed and in excellent condition
MARABINO Noto nero dAvola 1500ml

ABOUT

MARABINO Noto nero dAvola 1500ml

  Classification D.O.C. Noto Nero d’Avola Grape variety Nero d'Avola Soil Calcerous with a fine texture and abundant skeleton “terra ianca”, marl and limestone with a medium texture and plenty of skeleton “critazzu” Size of Vineyard 16.5 ha Age of Vineyard Planted in 2003, 2005, 2007, 2009, 2010 Growing method Cordon training - Double Guyot (5,500 vines per hectare) Altitude above sea level Between 40m and 77m Esposure North-east, west, north Yield per hectare 80 quintals Agriculture Organic, herbicide free; free from chemical treatment or synthetic fertilizers; pesticide treatments limited to low doses of copper (25% of the approved dosage REG 2092/91), sulfur and propolis; fertilizing limited to biodynamic preparations, fine pruning of grasses and legumes and green manure Vinification technique Red wine vinification with long maceration on the skins. No addition of sulfur. Naturally fermented by indigenous microorganisms Ageing in French Rovere casks for 60hl for 6/8 months Production facilities 80,000

VINTAGE

REGION

Sicily, Italy

Sicily, Italy

INGREDIENTS

Nero dAvola

Nero dAvola

RATING

ALCOHOL CONCENTRATION

WINEMAKER

PROFESSIONAL RATING

10Robert M. Parker Jr.

The best wine!!!

99James Suckling

Good wine!!

nut-zalo nut-zalo