The grapes are harvested before complete ripeness and gently pressed to minimize the extraction of color from the skins. After decanting, the must obtained ferments in steel at a controlled temperature (16 ° C).
At the end of fermentation, the wine matures in steel tanks for about eight months before the second fermentation which is generally performed from the beginning of the spring following the harvest. After the second fermentation in the bottle, the wine matures on the lees for a minimum of twenty-four months.
The dosage is carried out with wine from the same batch and a small amount of sugar which balances the acidity of the wine. Since the first production, which dates back to the 1989 harvest, Nerello has shown great potential for the production of sparkling wines.
The great acidity, the low concentration of color and other elements coming from the terroir contribute to giving this wine great character, finesse and elegance. The remarkable structure and persistence are due to the red grapes used. The fine perlage is instead the result of the slow aging on the lees.
2017 – San Francisco International Wine Competition: 89 Punti / Medaglia d’argento/ Annata 2014
2016 – San Francisco wine competition: Medaglia d’oro/ Annata 2012
2016 – Wine&Spirits: 90 Punti: Miglior Spumante del Sud Italia/ Annata 2012
2016 – VinidiSicilia: Miglior Spumante Siciliano/ Annata 2012
2016 – VinidiSicilia: Miglior Vino rapporto qualità prezzo/ Annata 2012
2016 – VinidiSicilia: 5 Stelle/ Annata 2012
2016 – Gambero Rosso: 1 Bicchiere/ Annata 2011
2016 – Bibenda: 4 Grappoli / Annata 2011
2016 – WinMag: 90 Punti / Annata 2011
2016 – Vinous: 91 Punti / Annata 2011
2016 – Parker: 89 Punti / Annata 2011
2015 – Ian D’Agata: 91/100 (annata 2007)
2015 – Ian D’Agata: 89/100 (annata 2011)
2015 – Gambero Rosso: 2 Bicchieri (annata 2009)
2015 – BIbenda: 4 Grappoli (annata 2009)
Tuna tartare, spaghetti with sea urchins
