Terre Siciliane Nero d’Avola IGT “Otto/Otto” 2015 – Pianogrillo
Deep ruby red with pleasant purple tones. Aroma: intense and enveloping, with notes of black currant, wild strawberry and pomegranate. Taste: soft and velvety.
The Nero d’Avola Pianogrillo grapes are harvested only after having reached a perfect aromatic and polyphenolic maturation. The destemming and the alcoholic fermentation take place in presence of peels for 6-8 days at a temperature of 22-24 ° C and the malolactic fermentation with selected yeasts. The Nero d’Avola Pianogrillo ages for two years in 25hl barrels.
The house has been on the Pianogrillo hill for centuries. A true Sicilian “Manor”, spread among cypress and Saracen olive trees, overlooking the plain of Acate, in the ancient county of Modica and Chiaramonte. During the Middle Ages lookout tower against Saracen pirates, was transformed in 1700, in a manor house in the style of Ragusa, with a noble chapel and underground cellars vaulted tuff. It stands in a panoramic position at the edge of the archaeological area of Akrillai, an ancient Neolithic settlement with mysterious outlines and lost in the mists of time. Still today in Pianogrillo there are still ancient lava stone oil, dating back to the 3rd century AD. and, within the same company, an ancient early Christian necropolis located in the area of San Nicola. It was an ancient fief, for more than 300 years, of the barons Piccione di Grassura and Molino d’Immezzo, originally from Acireale but transferred to the north chasing their careers, transformed today into a modern farm by Lorenzo Piccione di Pianogrillo, last descendant of the barons , which deals with the management, a returning Sicilian and … ambrosian rite … Total cultivated area over 80 hectares.
Built in 2014, the new winery, with zero environmental impact systems, contains the 50hl fermenters and the 25hl truncated conical tanks, as well as the bottling and bottling plants under nitrogen.
Wine making methods: 50hl steel winemakers, 25hl truncated conical vats, 7hl vats for microvinification and must inoculum. Autochthonous and / or selected yeasts.
Techniques in winemaking: maceration, manual pressing, reassembly and délestage, svinatura, bâtonnage.
Aging techniques: 25h Slavonian oak barrels, Etna chestnut tonneaux, steel, 22hl French oak truncated cone vats.