Poggio Graffetta Nero d'Avola 2019
Fermentation takes place in steel tanks at a controlled temperature for about 2 weeks. After malolactic fermentation the wine is aged in stainless-steel vats for about seven to eight months before bottling. Then, at least two months of aging in the bottle.
Poggio Graffetta is a stone's throw from Ispica, close to Nodo and Modica, the most authentic villages of the Sicilian Baroque period, architectures which mark the rebirth of the Val di Noto after the terrifying earthquake of 1697, which tore all the main towns of the area to the ground. The cultivation of the nero d'Avola is difficult and laborious and until a few decades ago was carried out by hand, with the aid of mules to dig the soil and transport the wine barrels from the grape pressing room to retailers. The culture of bottled wine is a more recent history. And the acquisition of Poggio Graffetta, by attorney Calogero Cali, aspires to write an important chapter of this history.