
Pasqua Nero D’avola Shiraz Sicilia Organic
The grapes are fermented separately with maceration of the skins at controlled temperature for 15-20 days with frequent pumping–over.
The grapes are fermented separately with maceration of the skins at controlled temperature for 15-20 days with frequent pumping–over.
The color is an intense ruby red with faintly garnet tones.
Beautiful deep ruby red in colour, an intense and lingering nose, with striking notes of red fruits and spicy overtones.
The red Primitivo grapes are softly handpicked in 20 kg cassettes and then rapidly brought to the winery where they are destemmed and gently crushed. The grapes remain for one week in the tank at low temperature in order to have a pre-fermentative maceration. Alcoholic fermentation runs at 22-26°C for around 15-20 days with daily remontages. When fermentation ends, wine is racked in another tank where malolactic fermentation takes place. Then wine lies in wood barrels for 6 months before being bottled.
Lapaccio has its origin in the Salento area, the real heart of wine production in Apulia. In this region the family started making wine over 90 years ago before moving from here to Verona. This area is particularly renowned for the cultivation of the Primitivo grape. Here viticulture has ancient origins, dating back to time of Magna Grecia.
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