Sallier de La Tour - Nero d'Avola '15

Products > Cellar > Wines > Red DOC

territory

Training system: Espalier
Pruning system: Spurred Cordon
Vine density: 4.000
Yeld: 9.000 Kg/ha

winemaking

Fermentation: Traditional for reds
Fermentation temperature: 28° C
Maceration: 20 days
Malolactic fermentation: Yes
Aging: 30% in 225-liter French oak barrels (Allier and Tronçais), second and third use, for about 12 months, 70% in stainless steel
Alcohol Volume: 14%
Ph: 3.59
Total acidity: 6.30 g/l
Residual sugar: 4.5 g/l
Total dry extract: 33.10 g/l

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