Indigenous black grape varieties / IGT Terre Siciliane / organic farming / CSQA certification
Zone of origin
Sicily, Camporeale and Alcamo
Grape variety
Indigenous black grape varieties
Winemaking
Destemming of the grapes. Crushing is excluded.
Addition of the pied de cuve, obtained by spontaneous fermentation of a portion of must prepared 36 hours earlier.
Start of fermentation with a static cap for 24/48 hours at a temperature of 18°C.
After 48 hours, pump-overs until the end of fermentation.
Maceration for 8 days.
Racking and pressing of the pomace.
Spontaneous malolactic fermentation.
Aging
4 months in steel
Organoleptic characteristics
Color: ruby red. Nose: the characteristic note of cherry, red fruits and a light, pleasant balsamic note. Taste: a warm and fairly soft wine, with well-present but fine acidity and tannins, and overall very pleasant.
Serving temperature
16 – 18°C
Packaging
Box of 3 and 10 liters
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