Nero d’Avola, an indigenous Sicilian grape variety par excellence, has a medium-sized berry with a very dark blue colour and a fairly thin, pruinose skin. Due to its susceptibility to mould, it prefers dry and well-ventilated exposures. Wines produced from the Nero d’Avola vine have good acidity, which gives wines from the most suitable areas a good predisposition to long ageing. Nero d’Avola has hints of black cherry, plum and blackberry. With ageing in wood, the bouquet becomes more complex and ethereal. The fruit is joined by tertiary notes of spices, leather, carob, liquorice, cinnamon, toasted hints and balsamic nuances. Acidity: 7.5 %.

The small winery producing this vinegar, located in the heart of the Belìce valley, pays special attention to quality, taste and smell, with the use of small wooden barrels and a great ability to select both the wine which is essential to obtain the best vinegar and the barrels for ageing. In facts, vinegars, like the great wines, mature in wood, four months for the vinegars from white wines, over a year for those from red wines.