Colpasso Nero D'Avola

Colpasso is a new way of producing Nero d'Avola. A small percentage of the wine from the sun dried grapes is added to the blend, to give an additional layer of complexity and charm, resulting in a full, round, soft wine, rich and elegant on the palate with a long exciting finish.

Wine of Italy, Vegan wine

Italy

Perfect with roasts, red meats, game and mature cheese.

Bottle

Full Product Name:
Nero d'Avola - Red Italian Wine

Contains Sulphur Dioxide/Sulphites
Contains Sulphites

Suitable for Vegans

Colpasso

Vi-Mi S.P.A.,
Verolanuova,
Italia.

Vi-Mi S.P.A.,
Verolanuova,
Italia.

TWP takes a holistic approach: we develop the production, packaging, marketing and sales of each of our wines. We are in complete control of the entire production process, starting with careful management of the grapes, and meticulous winemaking by our own highly talented winemaker. We build a strategy which gives the best possible support to the product from beginning to end - from the winemaking to packaging to positioning.

North South Wines Ltd

Nero d'Avola

2019

Belice area in the western part of Sicily. Brown soil, with a concentration of clay until 35%.

Deep, purple/red with an incredibly intense nose featuring black pepper and spices. The palate offers layers and layers of fruit with bursts of dark berry fruit, offering excellent balance and complexity, with a soft, long finish

14

10.1

The Wine People

Perfect with roasts, red meats, game and mature cheese

Stefano Chioccioli

Fermentation takes place at a controlled temperature between 22-24°C, with pumping over of the must in order to achieve the best extraction of colour, soft tannins and aromas from the skins. The grapes for ¿appassimento¿ are dried for about 30 days on trays in a ventilated room until they lose at least 25% of their natural weight. After ¿appassimento¿ the grapes are gently crushed and fermented at about 24 C°. The two wines are blended together in order to produce the malolactic fermentation.