Morgante Don Antonio

Morgante Don Antonio

Wine Description

Don Antonio is a fine Nero d’Avola, with a deep purple
colour suggesting an aroma of voluptuous ripe cherries,
rose, sweet spices, liquorice and cocoa. It is a silky red wine
but with an imposing structure enhancing a blend of refined
tannins.

Morgante Family
Morgante Vineyards
Morgante Winery
Morgante Vineyards
Morgante Family
Don Antonio walking the vineyard
Morgante Barrel Room
Morgante Grape Skins
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Acclaim
“Intense and concentrated with a plethora of dark fruit, ranging from morello cherries to blueberry tart to blackberry compote. Overtones of smoke, spice box and vanilla. Full-bodied, dense and chewy with tons of cassis flavors and generous, mouth-coating tannins. A brazen, alcoholic style. Less could have been more, but still impressive.”
— James Suckling, Dec 2019
“Aromas of ripe black-skinned berry, espresso and cedar emerge from the glass. The chewy palate offers blackberry jam, clove and cocoa alongside polished tannin.”
— Wine Enthusiast, Jan 2020
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Vineyard & Production Info
Production area/appellation:
Sicilia DOC
Vineyard name
Contrada Racalmare
Vineyard size
25 acres
Soil composition
Calcareous
Training method
Guyot
Elevation:
1640/1804 feet
Vines/acre:
1,600
Yield/acre:
7/8 tons
Exposure:
Various
Year vineyard planted:
1986
Harvest time:
End of September
First vintage of this wine:
1998
Bottles produced of this wine:
30,000
Average Vine Age:
18/24
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Winemaking & Aging
Prefermentation Technique:
Cold maceration
Time on its skins:
20 days
Maceration length:
20
Varietal composition:
100% Nero d'Avola
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
20 days days
Fermentation temperature:
77/82 °F
Maceration technique:
Pumpovers and Aeration
Malolactic fermentation:
Yes
Type of aging container:
Barriques
Size of aging container:
225 lt
Type of oak:
French
Length of aging before bottling:
12 months
Age of Aging Container:
New
Length of bottle aging:
18 months
Total SO2
95
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Analytical Data
pH level:
3.6
Acidity:
5.7 g/L
Alcohol:
15% %
Dry extract:
33 g/L
Total SO2
95
Residual sugar:
0.9 g/L