Torracina Sicily, is a beautiful and fresh morning at the end of August. A thin fox that for days couldn’t find what to eat, reached a pergola full of leaves now yellow and wonderful bunches of grapes. The fox decides to get busy to catch those delicious "hanging" rracini. It puts in its best effort, inflates the chest to gain momentum and stands out the jump, and then a second, and a third ...no way, it takes much more. At the end it has a brilliant idea: it sees a large stone, belonging to the ruins of the nearby tower; with difficulty it manages to push it under the bunch. It mounts on it, but even before jumping, it slips and falls to the ground, understanding now that it must give up and reluctantly sends down the watering that had formed in its mouth at the sight of such a delicious morsel thinking : “it will taste not so good anyway". Hence the well-known Italian saying: the fox that does not reach the grape says it is unripe.
Nero d’Avola Sicilia DOC




  • GRAPES: Nero d’Avola
  • APPELLATION SICILIA DOC
  • PRODUCTION AREA: Sicily
  • CLIMATE: In Sicily, the "Land of the Sun", the climate is generally Mediterranean along the coasts, and slightly more continental in the inland and at hilly levels, with moderately cold winters and hot summers.
  • HARVEST: Mid September
  • STORAGE TIME: 4 years
  • BOTTLE SIZE: 750 ml
  • SERVING. TEMP.: 18/20 °C
  • ALCOHOL CONTENT: 13,5% Vol
  • Intense red colour
  • The bouquet is slightly spicy and fruity with notes of dried figs and ripen fruits
  • The finish is round and fruity with well integrated tannins and notes of vanilla
  • Great wine for roasted or grilled meats. Excellent with grilled meats. game and hard cheeses
VINIFICATION:

At the beginning of October the grapes are perfectly ripe and the winemaking process starts from the vine. Withering takes place in the vineyard by cutting the shoot but leaving it on the vine for about two weeks. The drying gives the wines typical notes of ripe fruit, such as plums and raisins. The grapes are pressed and fermentation begins. The skins are left in contact with the must for a long period to extract aromas and the characteristic red color. Traditional red vinification continues at a controlled temperature between 25 ° and 27 ° C.

Torracina