What is a no sulphur added wine?

Sulphur dioxide always occurs during the fermentation of wine, in order to control microbiological reactions and oxidisation... but this wine has no sulphur added.. which is quite tricky to do..everything in the winery must be meticulously clean in order to avoid any possible microbiological growth, except for yeast for the primary fermentation and bacteria for the malolactic fermentation. Fermentation is done in the usual way.. with meticulous care not to allow any contact with oxygen.

The resulting wine is in its purest possible form with a unique and distinctive texture that shows the true varietal characteristics of Nero d'Avola.

Its soft and well rounded with the purest of black fruit flavours coming through.

Produced with grapes grown exclusively on the Azienda Agricola Cortese, in the organic estatein Vittoria , South east Sicilly