To new beginnings, first hints and glimmers, opportunities for birth and rebirth. A starting point from which a rosé with a hint of brown comes to life, aged in different woods, with an undisputed mineral character typical of Calabrian soils. A balanced aroma with evolved varietal flavors and tertiary hints. The body and velvety tannins take the lead.
Calabrese (Nero d'Avola) grape: Leaf - large, orbicular, entire; Cluster - medium, conical, winged, often compound and moderately compact; Berry - medium, ellipsoidal or oval; Skin - pruinose, of medium thickness, highly resistant, bluish in color. The Calabrese (Nero d'Avola) grape variety yields a red-ruby wine that is dry, high in alcohol content, appropriately acidic, full-bodied, with a neutral aroma and flavor. Single-varietal wines have proven to be suitable for aging in barrels, thanks to their delicate aromas and good aging potential.
CLASSIFICATION: I.G.T.
TYPE OF WINE: White
VINEYARD: Greek white
LOCATION OF THE LAND: Reggio Calabria - Crotone
EXPOSURE: Sunny north - south
ALTITUDE: 200-300 metres a.s.l.
TYPE OF SOIL: Medium clayey
FORM OF FARMING: Espalier Guyot
PLANT DENISTY: 4.000 plants per hectare
YEAR OF PLANT: 1995 - 1997
YIELD PER HECTARE: 80 quintals,2 kg per plant
TIME OF HARVEST September
TYPE OF COLLECTION Manual
VINIFICATION Crushing, maceration for 12 hours with skins at 10 degrees,
racking and fermentation in clean temperature at controlled
temperature. Fermentation in steel tanks of 200 hl at 16-18° C
BOTTLING PERIOD End of December
TYPE OF BOTTLE Bourgogne
ALCOHOL CONTENT12,5% vol.
SERVICE TEMPERATURE12° C
ORGANOLEPTIC CHARACTERISTICS: Colour Straw yellow with greenish reflections. Type if wine Floral bouquet rich in aromas
TASTE Of excellent freshness and persistence in the finish
GASTRONOMIC: Fish dishes, raw fish, white meats
GRAPE VARIETY: 100% Nero Calabria
PRODUCTION AREA: Reggio Calabria
EXPOSURE: North-south
ALTITUDE: 250 metres a.s.l.
TYPE OF SOIL: Soil of medium texture, very deep
FORM OF FARMING: Espalier Guyot
PLANT DENISTY: 4.000 plants per hectare
YEAR OF PLANT:
YIELD PER HECTARE: 80 q.li/ha
HARVEST TIME: First ten days of September
TYPE OF COLLECTION: Manual
VINIFICATION: The harvested grapes undergo cold maceration for 12 hours and are then immediately sent to the press. Fermentation takes place at a controlled temperature of 15 degrees Celsius and lasts approximately 10 days. After alcoholic fermentation is complete, the wine is removed from the coarse lees and left in contact with its fine lees for 3 months.
BOTTLING PERIOD: Starting from December 6 months in bottle
TASTING NOTES: On the nose, you can perceive the complexity of strawberries, white fruit, and oregano. In the mouth, the body and velvety tannins take the lead, leaving an undisputed mineral character typical of the hilly soils of Calabria.
GASTRONOMIC PAIRINGS: Translation: Seafood crudités, fresh cheeses, gourmet cold cuts;
SERVING TEMPERATURE: 12-15 °C
RESIDUAL SUGAR: - gr/l
TOTAL ACIDITY: - g/l
ABV: 13%
ALLERGEN INFO: Contains Sulphitte and no other allergens
