Mazara del Vallo (TP), northwestern Sicily (Italy)
clay soil with a good amount of Limestone and balanced content of organic elements and nitrogen
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 August to the 1st week of September, depending each year on the ripening of the grapes
soft pressing and destemming from 10 up to 15 days, depending on the vintage. The extraction takes place through traditional pumpings. Fermentation temperature 26°C
after malolactic fermentation 3/4 months in stainless steel tanks, then in bottle for other 3/4 months
Visual: intense ruby red with purple hues
fresh pasta with meat sauce
Red wines, Vini rossi
|91 points||James Suckling |
Fresh and sapid with scents of spices, licorice, pepper and Mediterranean scrub.