Made from a blend of Nero D'Avola and Frappato grape varieties from old vines that at between 300 and 600m above sea level. The frappato is picked at optimum maturity with the Nero d'Avola grapes left on the vine to lightly with and natura
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Intense and big nose, with Port like fruits - raisins, walnuts and leather. Powerful spicy dark chocolate, intensely fruit sweetness, balancing acidity, concentrated red fruits, wonderfully balanced.
The harvest is completely manual selecting the grapes to be raisined ‘appassimento’ or grapes for immediate vinification. The grapes are harvested and selected in the vineyards. Left to dry on mats in the middle of September until the middle of January, the grapes undergo a major drying process, leaving a sugar level of 27/28 degrees Babo. After the crushing, 55 days fermentation starts. During these days, some frequent pumping's over the wine occur. It is racked and placed in a stainless steel tank for 10 days. It is then racked again and put into new American tonneaux, having at this stage a residual sugar level of 40 g/l. Here it stays for 30 months on fine lees while slowly fermentation continues. Racking and assemblage follow, and then it is bottled. It ages in bottle for 4 months.
GRAPE CORVINA 35%, CORVINONE 35%, RONDINELLA 30%
|wine style||Full Bodied Red|