Mazara del Vallo (TP), northwestern Sicily (Italy)
Land
Medium-textured soil rich in skeleton and pebbles, with a good amount of limestone and minerals
Altimetry
100/150 meters above sea level
Viticulture
Spurred cordon with medium / high planting density (5,000 vines / ha)
Climate
Insular-Mediterranean, with mild winters and breezy summers
Harvest
From the third decade of September to the first of October, variable according to the vintage and the ripening of the grapes
Vinification
Soft destemming and traditional fermentation with maceration of 25-30 days. Very soft extraction of the noble compounds of the peel carried out by traditional pumping over. Temperature of 26-27 ° C
Refinement
12 months in large oak barrels, then 12 months in the bottle
Sensory Analysis
Visual: intense ruby red color with purple reflections Olfactory: intense aromas of ripe red fruit, graphite, violet Taste: good balance accompanied by soft tannins
Pairing
Excellent with baked meats and medium-aged cheeses
