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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This is an interesting blend of 50% Merlot and 50% field blend (what ever they feel would add to the wine). A joint venture between two wine making families Cielo from Veneto and Colli Berici. The wine has a medium intensity, with fragrant red and dark fruits, vanilla notes and spicy, satisfying finish. Aged in large oak vats for 18 months.
Cielo e Terra is a joint venture between two families, Cielo, who have been making wine in the Veneto for over a century, and the Cantina Sociale Colli Berici. Drawing on the Colli Berici's vineyard resources, combined with the Cielo family's winemaking skills, their partnership consistently produces wines which are fantastic value for money from both indigenous and international varietals. Viticulture The Berici Hills are a hilly formation with undulating reliefs, of modest heights (300-400 meters). The morphology of the hills is enriched by the presence of hilly slopes alternating with valleys.
The altitude between 50 and 200 meters preserves mists and late frosts and enhances the action of solar radiation with a long daily exposure to light in the most important months for the development of the vine and the ripening of the bunches. The microclimate of the Berici Hills is very favorable for the cultivation of vines, with particularly mild temperatures until late autumn, a good temperature range between day and night and a limited annual precipitation (500 - 600 mm).
Winemaking Manual grape harvest, soft pressing and fermentation with maceration for 6 - 8 days. to obtain the right colour intensity. Use of selected yeasts and fermentation at controlled temperature below 25 ° C. Storage in steel tanks at controlled temperature below 20 ° C to protect the wine with nitrogen to avoid the oxidative effect of the air. Maturation for about 18 months and light passage in wood (about three months) in large barrels. Stabilization and cold bottling by means of isobaric filler.
|wine style||Full Bodied Red|
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