Terre Siciliane IGT
VINIFICATION AND AGEING
After removal of the stalks and soft pressing, fermentation lasts eight days at a controlled temperature of 25 - 28° C. (77 - 82° F.) according to traditional principles but with the use of rotating horizontal fermenting tanks and delicate maceration of the skins for one week to assure the wine the colours, aromas and fundamental elements of which it has need. Once the sugar has been converted to alcohol, the wine is racked into oak casks where it completes its maturation.
Relatively dark but brilliant ruby-red.
Broad and persistent, with evident and intense spicy scents as well as notes of almond blossoms.
Dry and structured and showing outstanding roundness, the wine offers a sensation of complex fruitiness resembling that of cherries preserved in spirit, alternating with pleasant and highly persistent hints of spices.
To be served at 16 - 18° C. (61 - 64° F.).
Since this is a full bodied wine it expresses itself in the best way when served with oven ad spit-roasted meats, prepared with savoury sauces, all type of game and aged and piquant cheeses.