Grapes:  100% Nero d’Avola

Production area:  Grotte  - Agrigento

Vineyard altiude:  450/550 metres s.l.m.

Soil composition:  white color calcareous with parts of clay

Training system:  guyot and spur pruned cordon

Planting density:  3.500 vines /hectare

Production for hectare:  40  tonnes

Yield in wine:  65%

Year vineyards planted:  1970 /1975

Harvest period:  second half of September

Fermentation temperature:  29 C°

Vinification system: skin contact for 20 days in stainless steel tanks

Malolattic fermentation:  in stainless steel tanks

Maturation period:  12 month in 225 litres Allier and Troncais oak barrels

Aging before release: 7 - 8 months

Alcool  content:  14,00 % Vol.

Total  acidity:  5,20 grams per liter.

Ph:  3,60

Dry extract:  36,00

First vintage bottle: 1998

Bottles produced on the average in a year:  35.000

Packing: European type bordeaux bottle in 6 bottle, cases and wooden box, 1,5 liter magnum bottle and 3,0 liter double magnum both in single wooden box

Sensorial Analysis: Very concentrated red ruby color, intense fruity smells, ripe cherry , rose, sweet spices, liquorices and cocoa. The taste is quite persistent and balanced.

Glass adviced: wide crystal glass

Serving Temperature: 18 – 20 ° C.

Food Match: seasoned cheeses, roast red meat or braised and game.

vini siciliani Don Antonio Morgante