Harvested by handsduring the first week of September, the must undergoes a temperature controlled (24 °C) maceration process for 12 days. Malolactic fermentation is then performed in stainless steel tanks, followed by a 6-month aging period in cement tanks. After a light filtration, the wine is then bottle-aged for at least 6 months.
The Biligneri Cabernet – Nero d’Avola is deep ruby red in color, with intense aromas of ripe prunes, liquorices and mint on the nose. Full body with soft tannins and the right balance with long and persistent finish. On the palate it is full bodied with soft tannins and the right balance with a long and persistent finish.
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