Indigenous black grape varieties / IGT Terre Siciliane / organic farming / CSQA certification
Zone of origin
Sicily, Camporeale (Pa)
Grape variety
Indigenous black grape varieties.
Altitude
300 m a.s.l.
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
Available formats
Cases with 6 bottles of 1.5 l
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