Zefira

Nerello Mascalese / IGP Terre Siciliane / organic farming / CSQA certification

One of the oldest grape varieties in Sicily, Nerello Mascalese is native to the Etna area and has also been cultivated in western Sicily for a very long time, so much so that today it is the second most cultivated red grape variety after Nero d’Avola.

Zone of origin
Sicily, Camporeale (Pa)

Grape variety
Nerello Mascalese – Cru

Altitude
500 m a.s.l.

Harvest
Manual in small crates

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: pale, not deep ruby red color. Nose: characterized by notes of violet, cherry, and small red fruits. Taste: taste with silky tannins and a light, persistent finish.

Serving temperature
12°C

Available formats
Cases with 6 bottles of 0.75 l