Classification IGT Sicilia
Grape varieties 60 % Nero d'Avola - 40 % Perricone
Vineyards location Guarini / Serro, Trapani province. South south-west exposure (200 mt. s.l.)
Soil composition Medium mixture with a clayey tendency
Training system Cordon trained, Guyot
Nr. Vines per hectare 5.000/6.000
Yields per hectare 6.700 kg
Harvest Hand-picking. Nero d'Avola: II decade of September - I decade of October. Perricone: I decade of October
Fermentation temperature 26°-28°C
Period of fermentation 14 days
Traditional vinification in temperature controlled fermenters followed by malolactic fermentation and maturation in French , American and Russian barriques for 10 months
Alcohol 15% by vol.
Colour: intense red ruby. Fragrance: woodlands, spices. Flavour: round, warm and soft.
Production 60.000 bottles
Glass Tulip-shaped goblets of medium size and height
Serving temperature 16/18° C.
Pairing Ideal accompaniment to roast, grilled meat, game and flavoured medium-aged cheese
Format 750 ml - 1.5 l
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