Tasting Note: Brilliant, intense ruby colour with dark violet reflexes. Explosive nose with notes of mediterranean maquis, blue fruits and jammy berries. On the palate it is medium-bodied and spicy with soft tannins, well integrated with the oak.
Food Matching: Moroccan style barbecue chicken, lamb shish with chilly sauce and herbs. Also spicy pastas, chorizo salads.
Vineyard: A denomination rooted in antiquity when the Mamertini produced this wine, described by Pliny and beloved by Julius Caesar, at Milazzo. The small winery stands a short distance from the sea and surrounded by the spectacular vines we have planted at Capo Milazzo. Farming system used is the spurred cordon and supported alborello. Planting density is 5.000 vines per hectare. Altitude is 30 m above sea level.
Vinification: The grapes are gathered by hand into 14 kg crates, and as soon as they arrive at the winery, proceed to the table for selection, then destalked; they ferment in stainless steel vats and remain on the skins for 14 days at 250C with repeated mixing until the end of the period; they are then racked in a soft press, and the wine thus obtained undergoes malolactic fermentation in stainless steel. Nero d’Avola and Nocera, 12 months of maturation in 35 hl barrels.