Mazara del Vallo (TP), northwestern Sicily (Italy)
medium texture soil rich of stone and pebbles with a good mineral endowment
100/150 meters a.s.l.
guyot trained vines with a medium-high plant density (5,000 plant/ha)
insular-mediterranean with mild winters and breezy summers
between the last week of September and the first week of October
destemming and pressing of the grapes, fermentation and controlled temperature between 25°-26°C, maceration with the skins for at least 20 days, soft racking
completely in stainless steel tanks for 4-5 months and subsequent refinement in bottles for 2-3 months
Visual: deep ruby red with violet reflections
excellent with semi-mature cheeses, sliced meats, fish ragout, red tuna, roasted white meat, even spicy
18°C, even cooler depending on the pairing
Red wines, Vini rossi
|Gold Medal||Mundus Vini |
Wine with elegant and fresh tannins, the fruit is lively, spices and liquorice dominate.