Nero d’Avola grapes are transported in small containers so that they are not crushed by their own weight, and are very softly destemmed in order to keep the skins intact. Fermentation takes place at a controlled temperature between 22-24C, with a pumping over of the must in order to achieve the best extraction of colour, soft tannins and aromas from the skins.
The grapes for “appassimento” – air drying – are picked 20-25 days earlier than the main harvest to keep more acidity and are laid on trays in a ventilated room for about 30 days until they lose at least 25% of their natural weight. After “appassimento” the grapes are destemmed, very gently crushed and fermented with frequent pumping over. The two wines are blended together, after which malolactic fermentation takes place.
The Wine People is run by Stefano Girelli, whose family has been at the heart of Italian winemaking for three generations. The portfolio stretches the length of Italy, from the Veneto, to Tuscany, to Puglia and Sicily, and the focus is on organic viniculture.
Awards: IWC Commended. Decanter Commended. IWSC Bronze.