Grape Variety
Nero d'Avola and Alicante
Production
2,000 bottles
The Vineyard
Soil
The volcanic soil, which is generally loose, is poor in organic matter but distinguished by its richness in micro-elements.
Characteristics
Area:
1 Hectare
System:
Alberello and Guyot
Average Age:
20 years
Density:
2,500 plants per hectare
Yield:
30 quintals of grapes
Production Process
Cultivation
In the cultivation process, biodynamic agriculture methods are used, although these are not officially certified. Our approach, essentially natural and sustainable, is characterized by the absence of chemical fertilizers and synthetic products. No treatments are carried out so that the vineyard can develop in harmony with the surrounding environment.
Vinification
Harvested in late September, grapes are selected, destemmed, and crushed. Spontaneous fermentation with native yeasts lasts about 15 days.
Aging
The wine ages in steel silos for 12 months, then in exhausted tonneaux for another 18 months before bottling, with no added sulfur.
Recommended Pairings
Garofalo pairs well with traditional appetizers, meat broths, stews, and roasts.
Serving Temperature
14 C°