Nero d’Avola, “Curma”
Curma comes from a selection of grapes from the vigna curma near the sea and a subsequent selection in the cellar, after a long period of at least 18 months aging in small barrels. It represents the “cru” of Armosa, is a fascinating wine capable of giving strong emotions, reveals an important and complex olfactory structure that is melting the aromas of ripe black fruit with balsamic and spicy ones. It is a full-bodied yet elegant and balanced wine that knows how to impose itself to the palate and be both convivial and meditation companion.
Appellation: Sicilia IGT
Type: Red, dry
Grape Variety: Nero d’Avola
Color: Intense ruby red.
Aromas: Full and complex with notes of blackberry, wild cherry and plums with a finish of balsamic and spice.
Taste: expresses a nice balance of softness with structured tannins.
It is a full-bodied yet elegant and balanced wine that knows how to impose itself to the palate and be both convivial and meditation companion.
Location: Vigna Curma - Contrada Pezza Filippa - Donnalucata, Ragusa, Sicilia.
Vineyard position: plains, vineyard extends to the coastline.
Soil: Sandy, calcareous tufa.
Cultivation method: Espallier with pruning on spurred cords.
Planting Density: 4,400 stems/hectare.
Yield per Hectare: 6,500 kg.
Soil: Sandy, calcareous tufa.
Harvest: Manual, first half of September.
Vinification: Fermentation in little stainless steel tanks at a controlled temperature (28-32°C) and with extended maceration of the grape solids (25 to 30 days), transfer in wood at the end of winter.
Aging: 18 months in French oak barrels and 12 months in the bottle
