Production Area:
Mazara del Vallo (TP), northwestern Sicily (Italy)
Land:
Medium-textured soil rich in skeleton and pebbles, with a good mineral endowment
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
In part the soft destemming is carried out and traditional fermentation with maceration of 25-30 days, with very soft extraction of the noble compounds of the peel carried out by traditional pumping over, in part the vinification takes place in vinifiers with automated fuller. Fermentation temperature 26/27 ° C.
Refinement
12 months in barrique with subsequent refinement in the bottle for 12 months
Sensory Analysis
Visual: compact ruby red color with purple reflections Olfactory: intense aromas of ripe red fruit Taste: good balance and soft tannins
