Liddali | Nero d’Avola Rosé
year
2024
classification
DOC Sicilia
Terrabedda was born from the need to embrace a conscious, ethical and sustainable lifestyle, in a virtuous symbiosis between people and the environment. A choice that allows us to offer wines of excellent quality that enhance the aromas of the grapes and the varietal characteristics.
This is our way of rediscovering harmony with nature and of affirming our love for the scents and flavours of an unspoilt land.
Soil
Deep alluvial soils of medium texture. Good organic matter content.
Winemaking
De-stemming and crushing with immediate lowering of the temperature in a controlled atmosphere. Gentle pressing and static settling of the must. Fermentation in steel for about 12 days with graduated temperatures (from 20 °C to 14 °C). Ageing of about 4 months in steel on the lees.
Organoleptic characteristics
Intense pink with violet reflections. On the nose floral and aromatic herb notes. On the palate it is savoury, mineral, with good body balanced by a marked acidity.
alcohol content
12,5% Vol.
terrabbedda
100% Nero d’Avola
pH
zona di produzione
Salaparuta (TP), 100 m a.s.l., south-east exposure.
yield per hectare
Awards
- 92 pt Luca maron
Liddali | Nero d’Avola Rosé
terrabbedda
100% Nero d’Avola
year
2024
classification
DOC Sicilia
alcohol content
12,5% Vol.
acidità totale
Terrabedda was born from the need to embrace a conscious, ethical and sustainable lifestyle, in a virtuous symbiosis between people and the environment. A choice that allows us to offer wines of excellent quality that enhance the aromas of the grapes and the varietal characteristics.
This is our way of rediscovering harmony with nature and of affirming our love for the scents and flavours of an unspoilt land.
pH
zona di produzione
Salaparuta (TP), 100 m a.s.l., south-east exposure.
yield per hectare
Soil
Deep alluvial soils of medium texture. Good organic matter content.
Allevamento e potatura
Winemaking
De-stemming and crushing with immediate lowering of the temperature in a controlled atmosphere. Gentle pressing and static settling of the must. Fermentation in steel for about 12 days with graduated temperatures (from 20 °C to 14 °C). Ageing of about 4 months in steel on the lees.
Organoleptic characteristics
Intense pink with violet reflections. On the nose floral and aromatic herb notes. On the palate it is savoury, mineral, with good body balanced by a marked acidity.
Awards
- 92 pt Luca maron