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san giacomo



Classification:Protected Geographical Indication – Terre Siciliane
Variety:Nero d’Avola and Cabernet Franc
Production area:contrada Sant’Oliva – Licata – Agrigento- Italia
Altitude:150 meters a.s.l.
Exposure:South west
Climate:mild winters, warm springs and autumns with little rainfall, hot summers and dry
Average age of the vines:12 years
Yield:75 quintals of grapes per hectare.
System of cultivation:espalier with spurred cordon
Planting density:4000 plants per hectare.
Vinification and refining:

the grapes are subjected to de-stemming and sent in tanks at controlled temperatures starting the fermentation with the skins. The pressing is carried out to complete the alcoholic fermentation in horizontal pneumatic press. Long aging in stainless ste

Alcohol:13,5 % by vol.
Total acidity:5,0 g/lt
Type of soil:calcareous of medium consistency with clay intrusions

by hand in the morning, at full maturity, between mid-September and mid-October, depending on the variety


Color:ruby red
Nose:it has strong varietal typical notes of cherry and marasca cherry with peaks herbaceous and spicy.
Taste:warm, very velvety, great structure and aromatic persistence. Good balance between tannins and smoothness.
Serving temperature:18 C°
Food pairing:

ideal with cheese, cold cuts and with first meat courses, like”ragù” pasta . Excellent also with white meat and fat fish.

san giacomo Nero d’Avola and Cabernet Franc