The Nero d'Avola Tareni di Pellegrino comes from vineyards in the Agro di Salemi and Mazara del Vallo, in the province of Trapani. We are on medium-textured soils tending to clayey and brackish, at an average altitude of 160 metres; the climate is perfectly Mediterranean: mild winters, limited rainfall, very hot and windy summers. It is harvested starting from early September, then proceeds to the traditional red vinification with fermentation at a regulated temperature (the temperature control is used to ensure that the fermentation develops slowly and constantly and that there are no fermentation blocks, with the possible triggering of fermentations by other unsuitable fungi or bacteria). The refinement then continues for 4 months in steel.

NERO D'AVOLA TARENI PELLEGRINO: TASTING

Pellegrino's Nero d'Avola Tareni enters the dense and shimmering ruby glass. The nose satisfies with blueberries, blackberries in jam, violet and rose, and then opens with spicy notes of black pepper and carob. The taste is soft and vigorous, with fruit softness balanced by lively tannins and a certain freshness. It is excellent when paired with busiate with Nebrodi black pork sauce.