Lisuli | Nero D’Avola
year
2023
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
Largely clay soils, with a high content of organic matter.
Winemaking
De-stemming and crushing in a controlled atmosphere with immediate lowering of the temperature. Cold pre-fermentation maceration for 48 hours. Fermentation with maceration of about 10 days at progressive temperatures (from 18 °C to 28 °C). Pump-overs and délestage depending on the vintage and the course of fermentation. Racking and gentle pressing of the fermented pomace. Natural malolactic fermentation in steel, on average in 15-20 days at 22 °C. Ageing in steel on the fine lees for about 6 months.
Organoleptic characteristics
Purple-red colour with violet reflections. On the nose it recalls cherry, sour cherry, blackcurrant and hints of aromatic herbs. On the palate it is full, with a good tannic structure, balanced by a sensual acidity. Excellent persistence.
alcohol content
13,5% vol.
terrabbedda
100% Nero d’Avola
pH
zona di produzione
Salaparuta (TP), 400 m a.s.l., south-east exposure.
yield per hectare
Awards
- Organic Nero d’avola 2016 Gold medal “International Organic Wine Award”
- Luca Maroni: Best Wines of Italy Yearbook 94pt
- Lisuli 2020 16.5 pts Jancis Robinson
- Lisuli 2020 90 pts James Suckling
- Lisuli 2020 3 Grappoli Bibenda
- Lisuli 2021 James Suckling 91PTS
- Lisuli 2022 James Suckling 91PTS
Lisuli | Nero D’Avola
terrabbedda
100% Nero d’Avola
year
2023
classification
DOC Sicilia
alcohol content
13,5% 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), 400 m a.s.l., south-east exposure.
yield per hectare
Soil
Largely clay soils, with a high content of organic matter.
Allevamento e potatura
Winemaking
De-stemming and crushing in a controlled atmosphere with immediate lowering of the temperature. Cold pre-fermentation maceration for 48 hours. Fermentation with maceration of about 10 days at progressive temperatures (from 18 °C to 28 °C). Pump-overs and délestage depending on the vintage and the course of fermentation. Racking and gentle pressing of the fermented pomace. Natural malolactic fermentation in steel, on average in 15-20 days at 22 °C. Ageing in steel on the fine lees for about 6 months.
Organoleptic characteristics
Purple-red colour with violet reflections. On the nose it recalls cherry, sour cherry, blackcurrant and hints of aromatic herbs. On the palate it is full, with a good tannic structure, balanced by a sensual acidity. Excellent persistence.
Awards
- Organic Nero d’avola 2016 Gold medal “International Organic Wine Award”
- Luca Maroni: Best Wines of Italy Yearbook 94pt
- Lisuli 2020 16.5 pts Jancis Robinson
- Lisuli 2020 90 pts James Suckling
- Lisuli 2020 3 Grappoli Bibenda
- Lisuli 2021 James Suckling 91PTS
- Lisuli 2022 James Suckling 91PTS