Rovittello Etna Rosso DOC
|
| ||
Classification: Etna Rosso D.O.C.
Variety: Nerello Mascalese (Negrello) and Nerello Cappuccio (Mantellato)
Provenance: Countryside Rovittello on the northern side of the Etna, city of Castiglione di Sicilia.
Altitude: 750 m a.s.l. (2460 ft. asl.)
Climate: Mountain and high hill climate, humid and rainy in the cooler season, with high ventilation and luminosity and very significant temperature excursions.
Terrain: Sandy, volcanic, rich in minerals with subacid reaction.
Density: 6,000/Hectare.
Yield/ha: 65 quintals/Hectare.
Vine growing: Alberello (traditional free standing bush system)
Age of vineyard: 80 years old to pre-phylloxera.
Vinification and maturing: Grapes are hand-picked during October and softly pressed. Fermentation occurs at a controlled temperature in stainless steel vats, with a 20-21 days long maceration, using patented selected indigenous yeasts. The maturation occurs in large barrels of French oak for about 24 months and then in stainless steel tanks.
Refining: In bottles for 12 months
Alcohol content: 13 -13.5%
Organoleptic characteristics: Red ruby with tints of garnet red. Ethereal, intense, delicate bouquet with hints of vanilla, chestnut flowers and noble wood. The taste is elegant, harmonic, remarkably persistent and reasonably tannic.
Serve with: Red meat, sauces, wild fowl and mature cheeses.
Serving temperature: 18-19°C (64-68°F), in glasses for red bodied wines.
Variety: Nerello Mascalese (Negrello) and Nerello Cappuccio (Mantellato)
Provenance: Countryside Rovittello on the northern side of the Etna, city of Castiglione di Sicilia.
Altitude: 750 m a.s.l. (2460 ft. asl.)
Climate: Mountain and high hill climate, humid and rainy in the cooler season, with high ventilation and luminosity and very significant temperature excursions.
Terrain: Sandy, volcanic, rich in minerals with subacid reaction.
Density: 6,000/Hectare.
Yield/ha: 65 quintals/Hectare.
Vine growing: Alberello (traditional free standing bush system)
Age of vineyard: 80 years old to pre-phylloxera.
Vinification and maturing: Grapes are hand-picked during October and softly pressed. Fermentation occurs at a controlled temperature in stainless steel vats, with a 20-21 days long maceration, using patented selected indigenous yeasts. The maturation occurs in large barrels of French oak for about 24 months and then in stainless steel tanks.
Refining: In bottles for 12 months
Alcohol content: 13 -13.5%
Organoleptic characteristics: Red ruby with tints of garnet red. Ethereal, intense, delicate bouquet with hints of vanilla, chestnut flowers and noble wood. The taste is elegant, harmonic, remarkably persistent and reasonably tannic.
Serve with: Red meat, sauces, wild fowl and mature cheeses.
Serving temperature: 18-19°C (64-68°F), in glasses for red bodied wines.