Sicily, where ruch, mature, and structured Nero d’Avola is obtained. It prefers clay-like terrain and is very sensitive to excessive dryness and too much exposure to sunlight. Nero d’Avola is an average to early varietal maturing around the first week of September. This wine is obtained from grapes that have reached perfect aromatic and polyphenolic maturation. Destemming and alcoholic fermentation with the skins occurs for 6-8 days at 22-24 degrees. Malolactic Fermentation occurs with selected bacteria, then finally maturation occurs for 6 months in French barriques.