The year has enabled a slower collection and then a gradual maturity: the harvest was delayed by two weeks. From the intense ruby red color. Intense aroma with fruity notes of plum, blackberry, cherry and blueberry with hints of clove, black pepper, liquorice and chocolate. The taste is rich particularly large velvety with great structure and great personality aromatic with a fruity finish.
The run of vines growing season, during the flowering and fruit setting, has been pretty regular. Anomalies during veraison and ripening phases were not present. The harvest of white, early varieties, has started earlier than the previous year. This year the warm weather anticipated the harvest start, the high temperatures did definitely enhance the quality of the wines we shall drink: warm weather causes a dehydration of grapes. The water evaporation concentrates acids and sugars, giving origin to richer and full flavoured wines.
Harvest time: September 8th. The color is clear, intense and bright, ruby red. The bouquet is intense, persistent, fine, characterised by sharp floral hints, fruity notes reminding of black and morello cherries.
Gently astringent is the taste, warm, full-bodied, persistent, round and with a good structure, with fruity notes and a persistent and spicy aftertaste. The rainfall this year was lower compared to average rainfall values for Sicily and mainly occurred during the spring. The cool temperatures and scarce rainfall had a significant effect on the harvest, which began in the last third of September, with a slightly lower yield of grapes.
Although the yield was slightly lower than usual, the fruit was ripe and had developed an excellent flavour thanks to the considerable differences in temperature between day and night that were seen from the second half of August.
The grapes, hand picked by the workers with patience and passion, were opulent and healthy, resulting in wines with a great finish and aromatic quality. Once harvested, the grapes were destemmed, selected yeasts were added and fermentation with maceration of the skins began for a period of about eight days on the skins.
Drawing off the lees came next, followed by soft pressing of the skins. Malolactic fermentation was then performed.
It was aged in the bottle for about three months before being released for sale. The best producer of the year. The year has enabled a slower collection and then a gradual maturity: the harvest was delayed by two weeks. From the intense ruby red color. Intense aroma with fruity notes of plum, blackberry, cherry and blueberry with hints of clove, black pepper, liquorice and chocolate.
The taste is rich particularly large velvety with great structure and great personality aromatic with a fruity finish. The run of vines growing season, during the flowering and fruit setting, has been pretty regular. Anomalies during veraison and ripening phases were not present. The harvest of white, early varieties, has started earlier than the previous year. This year the warm weather anticipated the harvest start, the high temperatures did definitely enhance the quality of the wines we shall drink: warm weather causes a dehydration of grapes.
The water evaporation concentrates acids and sugars, giving origin to richer and full flavoured wines. Harvest time: September 8th. The color is clear, intense and bright, ruby red. The bouquet is intense, persistent, fine, characterised by sharp floral hints, fruity notes reminding of black and morello cherries.
Gently astringent is the taste, warm, full-bodied, persistent, round and with a good structure, with fruity notes and a persistent and spicy aftertaste. The rainfall this year was lower compared to average rainfall values for Sicily and mainly occurred during the spring. The cool temperatures and scarce rainfall had a significant effect on the harvest, which began in the last third of September, with a slightly lower yield of grapes.
Although the yield was slightly lower than usual, the fruit was ripe and had developed an excellent flavour thanks to the considerable differences in temperature between day and night that were seen from the second half of August.
The grapes, hand picked by the workers with patience and passion, were opulent and healthy, resulting in wines with a great finish and aromatic quality. Once harvested, the grapes were destemmed, selected yeasts were added and fermentation with maceration of the skins began for a period of about eight days on the skins.
Drawing off the lees came next, followed by soft pressing of the skins. Votre nom. Votre email. Boutique Lien vers ce vin. Confirmation du mot de passe. URL de votre boutique en ligne. Lien direct vers ce vin sur votre boutique en ligne. URL de votre site si applicable. Mot de passe. Merci pour votre demande, nous revenons rapidement vers vous. Votre message.
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