FOOD PAIRINGS
Mature cheeses, game dishes, braised meats,
Beef fillet with green pepper

Patron technical data sheet

Variety 100% Nero d'Avola First year of production 2008 Number of bottles produced 7,000 Municipality of production Noto (Syracuse) Altitude 50 meters above sea level Calcareous soil with fine texture Yield per hectare 80 quintals - 1.7 kg per plant Planting density 4,800 plants per hectare Counter-espalier training, spurred cordon Harvest period 3rd week of September 2nd week of August a pink harvest is carried out to reduce the load of bunches and encourage better ripening of those remaining on the vine. Harvested by hand Vinification destemming and subsequent maceration with the skins for 8 days Fermentation temperature 26°C Refinement in steel for 12 months with subsequent decanting; in tonneaux for 12 months; in silos for 6 months after selection of the best barrels; mild filtration only before bottling; in bottle for 6 months Bottling period October Alcohol content 13.50% vol. Total acidity 5.70 g/l Ph 3.30 Storage bottles should be stored in a horizontal position at a temperature between 14-16°C. Refinement can be continued for up to 7-8 years after the harvest in a suitable environment