Pizzini Nero d'Avola 2024

The Nero d’Avola grapes were machined picked and crushed into an open top fermenter. The wine was fermented at a hot temperature of 28 degrees and hand plunged for soft extraction, to retain fresh fruit characters and reduce tannins. Once the wine finished fermentation, the free run juice was drained and the skins were lightly pressed. The wine was racked after six weeks and then transferred to barrels for malic acid fermentation. It spend 6 months in barrel before being blended, fined and bottled.

Type of oak: 100% Gamba
Oak age: All aged oak
Oak toasting: 100% medium
Fining agent: Light egg white
Filtered

Alcohol: 13.5% Alc/Vol
Acid: 6.59 g/L
pH: 3.47