Deep and rich. An initially sweet profile recalling blackberry and sour cherry, followed by peppers, leather, light tobacco, cocoa and a hint of asphalt
Description
Classification IGT Sicilia Grape varieties 70% Cabernet Sauvignon, 30% Cabernet Franc First years of production 1999 Number of bottles produced 55.000 ProductionArea Menfi and Sambuca di Sicilia (AG) Name of planting of wine Dispensa – 1996; Maroccoli – 2000 Altitude 150 metres- 400 metres above sea level Yield per hectare 7,7 tonnes, 1,7 kg per vine Training system Spur pruned cordon Planting density 4.500 vines/hectare Harvest period 25th August, 10th September Vinification The grapes are destemmed and crushed; extraction on skins followed by15/18 days of maceration. After racking the wine is matured in new French oak Allier barrels for 14 months. Malolactic fermentation in barrels. Fermentation equipmente Stainless steel fermenters Fermentation Temperature 28°C Bottling period Second half of February Duration of fermentation 14 months in 225–litre Allier oak barrels, half of them new; 12 months of bottle ageing. Alcohol Content 14.45% vol Total Acidity 6.20 PH 3.50 Ageing Potential To be drunk immediately or to keep up to 10 – 12 years. Soil type DISPENSA: shallow soil, few stones, average limestone; moderate fine texture, with a good fraction of yellow clay. MAROCCOLI: dark deep soil, very few stones, rich of organic materials.
