Nero d'Avola

It pairs very well various meat stews, its silky, slightly sweet character makes it excellent also with white meats and even some dessert dishes.

For over a century Feudo Disisa has belonged to the Di Lorenzo family who had the intuition of discovering the potential of this land and using the most advanced technologies managed to transform the original pasture and sowing fields into luxuriant olive groves. In the years between 1930 and 1940 the estate underwent its first great transformation thanks to the work of Mario Di Lorenzo who widened the production area both of vines and olive trees radically changing the territory’s agricultural economic and social configuration. The estate is situated over more than 100 hectares of vineyards perched on the hills of the historic village of Monreale between Palermo and Trapani. It has always been known for the excellent quality of its products obtained through a balanced approach to research innovation and respect for tradition. Baglio di Grisi recalls its name to the word Grisi that comes from the Greek word “Krysos” meaning “Gold” which later became in the Byzantine period “Grysòs” “Golden Land” where the word “Gold” refers precisely to the richness of the fertile and cultivated land which have made these places full of charm and magic. The origin of this name seems to be referred to an ancient Arabic legend according to which - in a cave near the Feudo Disisa - a huge treasure would be hidden left there from Saracen people when in 1091 the Norman kicked them out from the Island.

Feudo Disisa boasts a rich production of grapes, coming both from autochthonous and international grapes, from which high quality wines are produced. The Nero d’Avola vineyards are situated at an altitude of about 80 to 150 meters above sea level near Monreale (Palermo) and. The soil is characterised by sand. Planting density is 4,400 plants/ha and the training system is vertical trellis.

The resulting wine is aged for 10 months in small French oak barrels and 3 months in the bottle.

The grapes are picked and collected in trays when fully ripe. They are destemmed and chilled, then transferred to fermentation vessels where – with the use of selected yeasts - the alcoholic fermentation takes place over 8-12 days at a temperature of 24°-28° C. During this time, the must is frequently pumped over the skins cap in order to extract maximum aromas and colour.