Production Area:
Mazara del Vallo (TP), northwestern Sicily (Italy)
Land:
Clayey soil, with good calcareous endowment and balanced content of organic matter and nitrogen
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 first to the second week of September; variable according to the year and the ripening of the grapes
Vinification
Soft destemming with maceration of 10/15 days, variable depending on the vintage. Extraction through traditional pumping over. Fermentation temperature 26 ° C
Refinement
After malolactic fermentation, the wine ages in steel tanks for a period of 3/4 months with subsequent refinement in the bottle for another 3/4 months
Sensory Analysis
Visual: intense ruby color with violet reflections. Olfactory: smells of spices, licorice, pepper and Mediterranean scrub. Taste: sapidity and freshness, followed by a persistent spiciness
