Nerello Mascalese
The sandy and slightly clay soil, of medium dough, together with the warm climate of Sicily, produces full-bodied and sugary grapes. The harvest is carried out manually in the second half of September. The pressing takes place within 3-4 hours of harvesting and fermentation is carried out at 12 degrees for about 15 days. Afterwards, it is left to rest for 5 months in steel and concrete tanks. It follows the aging in the bottle for a few months. A medium-structured wine, elegant, soft. The color is ruby red, with purple reflections. Intense but delicate aroma, red fruit and spices.…
The sandy and slightly clay soil, of medium dough, together with the warm climate of Sicily, produces full-bodied and sugary grapes. The harvest is carried out manually in the second half of September.
The pressing takes place within 3-4 hours of harvesting and fermentation is carried out at 12 degrees for about 15 days. Afterwards, it is left to rest for 5 months in steel and concrete tanks. It follows the aging in the bottle for a few months. A medium-structured wine, elegant, soft. The color is ruby red, with purple reflections. Intense but delicate aroma, red fruit and spices. On the palate it is very balanced, savory, with a slight mineral note and a harmonious ending.
Ideal in combination with cold cuts and cheeses, first not very tasty and meats not too tasty.
