Red and black fruit exploding on the nose with redcurrant and cherry. Characteristic fierce hints of Nero d'Avola.
Description
Classification: IGT Sicilia Grape varieties: 50% Nero d'Avola, 25% Merlot, 20% Syrah,5% Cabernet Franc First years of production: 1995 Number of bottles produced: 800.000 Production Area: Menfi, Sambuca di Sicilia (AG) and Noto (SR) Name of planting of wineyeard: Dispensa,Gurra,Ulmo and Buonivini Altitude: 100/250 metres Yield per hectare: 9 tonnes; 2,2 kg per vine Training system: Vertical trellis and spur pruned cordon Planting density: 4.500 vines/hectare Harvest period: Merlot and Syrah end of August, Nero d’Avola end of September Vinification: The grapes are destemmed and crushed; maceration on the skins for 10 – 14 days. After racking the wine is kept in stainless steel vessels. Fermentation equipment: Stainless steel fermenters Fermentation: 25°C Bottling period: Second half of February Duration of fermentation: 14 days on the skins Alcohol Content: 13.30% vol. Total Acidity: 5.80 PH: 3.46 Ageing Potential: To be drunk immediately or to keep for 2 – 3 years. Soil type: ULMO.From shallow to very deep soil, medium texture: good presence of stones, slightly calcareous with sections of deep vegetable matter. GURRA: The clay and calcareous soil highlights.DISPENSA: shallow soil, average limestone, with a good section of yellow and dark-grey clay; moderate fine texture, few stones.BUONIVINI: calcareous limestone soil, plenty of small size stones; fine texture with fraction of light coloured clay.
