Kuntari Nero d'Avola D.O.C. Sicilia

Kuntari Nero d'Avola D.O.C. Sicilia

In the Sicilian dialect the term “cuntari”, means “to tell”, this way Kuntari, with its’ ruby red color and its’ intense but  equilibrated perfumes,tells the story and traditions of the autochthonous Nero d’Avola grapes. Excellent combination for red meats,smoked cold cuts and well seasoned cheeses.

TECHNICAL PROFILE

  • APPELLATION OF ORIGIN: Sicilia D.O.C. (Denomination of Controlled Origin).
  • TYPE OF WINE: Red.
  • GRAPE SOURCE: Licodia Eubea ( CT).
  • VARIETAL: 100% Nero d’Avola.
  • VINEYARD YEAR: v1995.
  • YIELD PER HECTARE: 8 tons.
  • CULTIVATION SYSTEM: Espallier.
  • PLANTING DENSITY: 4000 / 5000 plants per hectare.
  • HARVEST PERIOD Mid: to end of september.
  • VINIFICATION: In red with maceration on skins.
  • FERMENTAT ION TANKS: Stainless-steel, 150 hl. capacity.
  • FERMENTATION TEMPERATURE: 25° / 28°C.
  • AGEING: Refining in barriques for 12 months.
  • BOTTLING PERIOD: Early march.
  • MACERATION PERIOD: 12 - 45 days on skins.
  • ALCOHOL TENT: 14,5% vol.
  • AGEING CAPACITY: 618 years.
TERRIOR
  • ALTITUDE: 550 meters above sea level.
  • MICROCLIMATE: Rainy winters moderate temperatures, and dry hot summers.
  • SOIL: Medium texture soìl tending to compact, interspersed whit lirny tufa.
ORGANOLECTIC PROFILE
  • COLOR: Deep rubyred.
  • BOUQUET: Intense and persistent, with accents of small red fruits, such as bilberries.
  • TASTE: Tannk and well balanced, with spiky nuances that fili every angle of the mouth.
  • SERVING TEMPERATURE: 16- 22°C.
  • FOODTO PAIR WlTH: Meat dishes, mushrooms, and smoked cold cuts. Excellent with seasoned cheeses.

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