The rubicund red of Eloro passionately embraces the strength and imagination of the label it bears: that of Giorgio, the inspirational father of the Odisseo house. It is a wine of great structure and complex aromas, with a balanced, delicate and dry taste that only the Sicilian region can produce.<\/p>\n<\/div>\n
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Details<\/h3>\n
\nOdisseo’s Eloro Nero d’Avola D.O.C. Sicily<\/h1>\n
The Eloro Nero d’Avola D.O.C. by Odisseo’s cellars is a red wine from the intense ruby red color. Its taste is dry, soft and the nose is vinous with hints of red berries and hints of dried flowers. Its alcohol content is 13.5% and has an aging potential of 3-5 years. It is served at cellar temperature and is accompanied by strong flavors such as roasts and cheeses of medium and long aging.<\/p>\n
History of Nero d’Avola<\/h2>\n
Nero d’Avola is a wine produced from the homonym\u00a0vineyard, located in Syracuse and in particular in the area of Avola, the city in which was made the first engagement of this type of grape. Originally Nero d’Avola was called, in the Sicilian dialect, “Calaulisi”, or “re Calea Classroom” which means “Uva di Avola”. Nero d’Avola is also called “Calabrese”, because the name “Calaulisi” or because in ancient times was a goner for wine Calabrese (which was very valuable) in exports in the French market.<\/p>\n
The plant<\/h2>\n
The vine plant Nero d’Avola is native of Sicily and produces one of the best grapes of the region. It has a dense foliage with leaves of medium size. The bunch of grapes Nero d’Avola has a myriad of grapes from the spherical shape that grow crowded on each other. At the moment the Nero d’Avola grape is the most widely grown in Sicily with over 12,000 hectares of production. The grape Nero d’Avola has a high content of sugars, this allows to obtain wines with an alcohol content that can exceed 15 \u00b0.<\/p>\n
Uses<\/h2>\n
Besides being a wine to be enjoyed, the Nero d’Avola wine is often used for cutting other wines, such as Cabernet Sauvignon and Merlot. This practice was already in use in 800, when the French winemakers imported the Nero d’Avola from Syracuse to give fullness to their wines. The combination of grape Nero d’Avola with grapes Frappato origin the ancient wine Cerasuolo, while combined with Syrah grape creates wines that taste soft and spicy.<\/p>\n
Cultivation<\/h2>\n
Nero d’Avola wine cellars Odisseo’s is grown in the district Bufalefi, in the heart of the production area Eloro DOC. From Odisseo’s vineyards\u00a0you can admire the sea of the Oasis of the UNESCO’s site of Vendicari. The cultivation of Nero d’Avola present in eastern Sicily stand of those in the rest of the island for a fruity taste. The vineyards of Nero d’Avola wine by Odisseo’s cellars\u00a0is grown by the method “espalier” or “cordon”, which consists of a mixed structure composed of wooden supports alternating with metal poles crossed by 5 stainless steel cables on which the vine plant develops in a vertical manner. This cultivation technique enables there to be an excellent exposure of the leaves to sunlight and good coverage of shade for the grapes. This allows a good maturity and a balanced production. The grapes are selected and hand-picked.<\/p>\n<\/div>\n<\/li>\n
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More Information<\/h3>\n
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\n Classification<\/th>\n Eloro Nero d\u2019Avola D.O.C. Sicily<\/td>\n<\/tr>\n \n Wine Type<\/th>\n Red Wine<\/td>\n<\/tr>\n \n Grape Variety<\/th>\n 100% Nero d\u2019Avola<\/td>\n<\/tr>\n \n Alcohol Content<\/th>\n 13,5% Vol.<\/td>\n<\/tr>\n \n Color<\/th>\n Intense ruby red<\/td>\n<\/tr>\n \n Ageing potential<\/th>\n 3 \/ 5 Years<\/td>\n<\/tr>\n \n Food Pairing<\/th>\n Roasts, Carni rosse, Cheeses, Pastas, Game<\/td>\n<\/tr>\n \n Serving Temperature<\/th>\n Cellar temperature 16 \/ 18 \u00b0C<\/td>\n<\/tr>\n \n Taste<\/th>\n Soft, dry<\/td>\n<\/tr>\n \n Scent<\/th>\n Vinous, characteristic of the variety, refer to hints of red fruits with notes of dried flowers<\/td>\n<\/tr>\n \n Bottle<\/th>\n 750 ml<\/td>\n<\/tr>\n \n Place of production<\/th>\n Contrada Bufalefi (Noto), in full Eloro DOC area, located on a slope a few hundred meters from the Oasis of the UNESCO’s site of Vendicari.<\/td>\n<\/tr>\n \n Altitude<\/th>\n 100\/110 meters<\/td>\n<\/tr>\n \n Trailing System<\/th>\n Espalier, cordon<\/td>\n<\/tr>\n \n Grapes Yield<\/th>\n 4500\/5000 vines per hectare<\/td>\n<\/tr>\n \n Vinification<\/th>\n The grapes are picked and sorted by hand, are immediately diraspapigiate. Follows a long maceration at 30 \u00b0 C and then gently pressed. The wort is transferred stainless steel tanks heat-conditioned to allow a slow fermentation.<\/td>\n<\/tr>\n \n Yield per hectare<\/th>\n 80 quintals per hectare<\/td>\n<\/tr>\n \n Harvest time<\/th>\n Second week of September<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/li>\n - \n
Data Sheet<\/h3>\n
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