Back to product menů

Nikao - Red

Click on the Image
to enlarge



100% Nero d'Avola, naturally sweet from over-ripen grapes
Naturally sweet wine, product of a delicate withering of the best grapes of Nero d'Avola selected in the vineyards of the Estate.
At first, this wine leaves us amazed, showing inklings of sour-cherries, dry figs, red fruit jams and spices.
In the glass it is possible to appreciate the clearness and the “value” firmly unique.
To the taste it is huge, full-bodied, wrapping and involving.
It gives emotions never experienced in oenolgy thanks to a sweetness in perfect balance with a delicate but yet powerfull tannin.
Ideal to match the black bittersweet 70%.
The grapes are marked and left to over ripe on the plant for about 10 days, after which they are picked and laid down on wattles.
The clusters are overturned every 2 days so as to optimize the withering.
The fermentation occurs in steel tank for a period not inferior to 3 months, stopping naturally around 13.5% in volume with 100g/liter of unsolved sugar.

Peculiarity: the grapes that give origin to the NIKAO are grown, picked up, worked and vinified according to the “Greek handling”. As a matter of fact, after long and careful studies of ancient texts and countless checks “on the field”, the Producer believes to have identified the production method of the ancient Greeks, who chose these same lands (the Geloan fields which included the plain and part of the hills of Licata) to produce those wines which made them rich and prosper.


Technical card for Nikao Red

Classification: Typical Geographical Indication Sicily (IGT)
Type: Red
First year of production: 1996
Bottles produced: 6000
Grapes: Nero d'Avola, over-ripen grapes
Implantation year: 1992
Height: 70 meters
Soil type: abundante frame with high lime presence; average dough origined from gypsum-sulfur strata.
Yield per hectar: 4.5 tonnes
Culture system: spurred cordon
Density: 3330 plants per hectar
Time of harvest: last week of september
Production: press-stripping and inoculation of selected yeasts on the must in absence of maceration
Fermentation tank material: 3 cu. meters stainless steel tanks
Fermentation temperature: 22 °C
Time of bottling: 2 years after harvest
Fermentation duration: 36-40 days
Alcoholic grade: 13.5°
Aging: still unknown
Maximum pleasure age: from the second year
Color: deep ruby red with violed shades
Smell: As the only naturally sweet nero d'avola wine in the world, it presents an aromatic range which cannot be referenced to any other product. Glicine, sour cherry and figs stand out.
Taste: sweet but yet not corny wine, really complex and balanced
Best served at: 22°C
Matching: almond desserts, marzipan, bittersweet cocoa at 70%, Sicilian cassata (in oven or with icing)