Nicosia Fondo Filara Nero d’Avola 2020 (12 Bottles) Sicily, Italy

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These intense and smelly black cherry and sweet spicy aromas come from the Nero d’Avola grapes. The characteristics aroma of ripen red fruits is sustained by a great structure and persistence. The sandy soils of the cultivation are located at 200-250 meters above the sea level and the method is the trellised with the cordon spur pruning. In September takes place the manual picking and it follows the cold maceration for 24 hours. Then the fermentation for 10-15 days under temperature control at 24-26°C. Then it takes place the refinement in steel with further 5-6 months in barrels and 4 months in bottle.



About Cantine Nicosia Wines

It was way back in 1898 when Francesco Nicosia, the great-grandfather of the current owner, decided to open the first wine shop in Trecastagni, on the eastern side of Etna. Golden times for Etna wine which was already known and appreciated throughout Europe for its mineral strength and its “volcanic” personality.

The decisive entrepreneurial turning point took place at the end of the 20th century, thanks to the tenacity and innovative spirit of the current owner, Carmelo Nicosia, who, by investing in the expansion and restructuring of the vineyards and in the construction of a modern cellar, would bring the family business to be the protagonist of the rebirth of Sicilian wine.

Today Cantine Nicosia is a dynamic, modern and efficient company, capable of looking to the future in full respect of tradition, at the helm of which Carmelo Nicosia is supported by his two sons Francesco and Graziano, by a close-knit team of young collaborators and, last but not least, by the oenologist Maria Carella, an authentic interpreter of the company’s production philosophy.

Cantine Nicosia favors the finest native vines and the international varieties best adapted to Sicily, promoting the territory with full respect for the environment and enhancing the raw material with careful selection of the grapes and constant attention to the work in the cellar.
A long journey towards excellence, to produce wines worthy of representing, in Italy and in the world, the best Sicilian wine tradition.


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