Mazara del Vallo (TP), northwestern Sicily (Italy)
clay soil with pebbles and a good amount of limestone
100/150 meters a.s.l.
spurred cordon system with a medium-high plant density (5000 plants/ha)
insular-mediterranean with mild winters and breezy summers
from the end of September to the first week of October, depending each year on the ripening of grapes
traditional fermentation with 25-30 days of maceration. Very soft extraction through traditional pumping at a temperature of 26°/28°C
12 months in large oak barrels, then in bottle for 12 months
Visual: intense ruby red with purple hues
excellent with roasted meat and medium-aged chees
Red wines, Vini rossi
|91 points||Veronelli |
|3 bicchieri||Vini d'Italia [2016 e 2017]|
Well-balanced 100% Perricone with intense scents of ripe red fruit, graphite and violet.