The company Terre di Giurfo is located in Sicily, in Ragusa. This is where the winery produces the finest wines from native grapes of Sicily: the wine Cerasuolo di Vittoria , the wine Frappato, the wine Nerello Mascalese, the wine Nero d’ Avola. The farm has always relies on the enhancement of the territory of the estate and, in particular or the optimization of the quality of its produce. Every vines, is in fact previously selected, thereafter is carefully checked with constant commitment, and inspected during the production process according to the techniques of the integrated agriculture system, and in total respect of the maximum yield per ha established by the oenologists. This process is constantly and carefully monitored throughout systematic checks of the product, starting from the ripening of the grapes until its harvest.
Kudyah Nero d’avola D.O.C. Sicilia – Terre di Giurfo
APPELLATION OF ORIGIN – Sicilia D.O.C.
(Denomination of Origin Controlled and
TYPE OF WINE – Red.
GRAPE SOURCE – Licodia Eubea (CT).
VARIETAL – 100% Nero d’Avola.
VINEYARD YEAR – 1995.
YIELD PER HECTARE – 80 quintals.
CULTIVATION SYSTEM – Espallier in
PLANTING DENSITY – 4000/5000 plants
HARVEST PERIOD – Mid to end of september.
VINIFICATION – In red with skins maceration.
FERMENTATION TANKS – Stainless-steel,
150 hl. capacity.
AGEING – Refìning in stainless- steel,
followed in bottle.
BOTTLING PERIOD – Early march.
MACERATION PERIOD – 10-45 days on
ALCOHOL TENT – 13,50% vol.
AGEING CAPACITY – 4/6 years.
ALTITUDE – 500 meters above sea level.
MICROCLIMATE – Rainy winters moderate
temperatures, and dry hot summers.
SOIL – Medium texture soil tending to
compact, interspersed whit Limy tufa.
COLOR – Deep ruby red.
BOUQUET – Intense, with an accent of
TASTE – Full bodied, velvety, fairly tannic
SERVING TEMPERATURE – 16/22°C.
FOOD TO PAIR WITH – Red meats, roasts,
braised meats and seasoned cheeses
served slightly cold, it can be paired with
meaty fish dishes as well.