Rossojbleo, Gulfi tss__vegetables_spicy and intense earthy notes

and intense earthy notes

introducing natural predators for pests

The Nebbiolo grapes were carefully selected and hand harvest to ensure only the best fruit was picked

It ripens later than Riesling and Grüner Veltliner

Rossojbleo, Gulfi tss__vegetables_spicy and intense earthy notesNero d'Avola as you've never tasted before. Gulfi have breathed a life into this grape that no one else has. From the area surrounding Noto, just outside of Avola, the Nero d'Avola grapes for Rossojbleo are selected from various vineyards in Chiaramonete Gulfi and Ragoletti. The vines are trained according to the traditional Alberello method. Harvest occurs mid September, after which there is a short maceration period at a controlled temperature.