Morgante Don Antonio 2017

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.

About the Vineyard

The vines grow in white calcareous soils with small portions of clay at 1640/1804 feet above sea level.

Wine Production

The vinification of the grapes is in stainless steel tanks with 20 days of skin contact at a controlled temperature of 79 °F. The malolactic fermentation is carried out in stainless steel tanks.

Tasting Notes

Deep ruby red colour, with deep violet flashes. Its strength and complexity immediately stand out at the nose. Blackberry and cherry notes balanced with vanilla scent. Soon there are tobacco aromas, and towards the end balsamic notes, and elegant vegetal notes. Fruity taste, intense, elegant tannins and freshness. Very long at the palate.

Food Pairing

Match with tasty red meat and medium and long aged cheeses. Pour into a wide crystal glass. Serve at 65 °F.

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
Average Vine Age
18/24
Yield/acre
7/8 tons
Exposure
Various
Total SO2
80
Year vineyard planted
1986
Harvest time
End of September
First vintage of this wine
1998
Bottles produced of this wine
30,000
Winemaking & Aging
Varietal composition
100% Nero d'Avola
Prefermentation Technique
Cold maceration
Time on its skins
20 days
Fermentation container
Stainless steel tanks
Age of Aging Container
New
Length of alcoholic fermentation
20 days days
Fermentation temperature
77/82 °F
Maceration technique
Pumpovers and Aeration
Maceration length
20
Malolactic fermentation
Yes
Type of aging container
Barriques
Length of bottle aging
18 months
Size of aging container
225 lt
Type of oak
French
Length of aging before bottling
12 months
Analytical Data
Alcohol
15.2 %
pH level
3.6
Residual sugar
0.9 g/L
Acidity
5.51 g/L
Dry extract
37 g/L

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