Frappato Poggio di Bortolone 2018
| Classification |
Frappato Sicilia Vittoria D.O.C |
| Name | Poggio di Bortolone |
| Year | 2018 |
| Region | Sicily |
| Grapes | Frappato |
A very light ruby- red wine with intense aromas of small red berries - cherries,
blueberries, raspberries and blackberries. It is lively and fresh to the palate yet subtle ongoing flavours of red berries. The moderate tannins mean this can be served at 12-14°C and ideal with
oily fish such as sardines with fennel and pasta.
Soil:
Sandy, red, rich in texture slightly south-west sloping at around 260m above sea level
Plants and Pruning:
Frappato using the classical Guyot system; planting density of 6000 plants per hectar.
Average age of the vines:
10 years.
Harvest:
Last week of September.
Yield per hectare:
At around 6000 kg per hectare.
Vinification:
Fermentation takes place at 18-20° over more than 18 days. This is followed by the malolactic fermentation stage when the wine is left to age in stainless steel vats for a period of 3 months.
After bottling, the wine is aged further for about 2 months.
Bottle size:
750 ml.
Serving temperature:
12-14°C.
Alcohol content:
13.5%.
13,50 €
Inclusa IVA . Si applicano le spese di spedizione .
- 1,5 kg
- disponibile
- consegna in 3-5 giorni 1
Nero D'avola Poggio di Bortolone 2018 Product
| Classification | Cerasuolo di Vittoria Classico D.O.C.G. |
| Name | Poggio di Bortolone |
| Year | 2018 |
| Region | Sicily |
| Grapes | Nero d’Avola 60 %: 40 % Frappato |
A wine made from Nero d’Avola and Frappato grapes which produces a deeply intense and rich
red colour. The nose is dominated by the flavour of cherries that is accompanied by notes of plums and ripe blackberries. It has a well balanced palate with strong tannins and goes well with red
meat and pasta dishes especially with strongly flavoured dishes such as the traditional pasta alla norma made with aubergines and ricotta cheese.
Grapes:
Nero d’Avola 60 %: 40 % Frappato
Soil:
Sandy, yellow-red, south facing
Plants and Pruning:
Frappato trained in the classical Guyot way; Nero d’Avola using the spurred cordon system. Planting density for both 6,000 plants / ha
Average age of the vines:
15 years
Harvest:
Between the end of September and beginning of October, depending on the year
Yield per hectare:
Maintained around 6,000 kg / ha due to the type of pruning and the thinning of the bunches
Vinification:
The grapes are carefully selected prior to fermentation which is conducted throughout at a controlled temperature of 25°C for at least 10 days. Following the pressing and the malolactic
fermentation the ageing process lasts 24 months in stainless steel vats
Alcohol content:
13.5%
Bottle size:
750 ml, 1,500 ml, 3,000 ml
Serving temperature:
18°C
Prizes and awards:
13,50 €
Inclusa IVA . Si applicano le spese di spedizione .
- 1,5 kg
- disponibile
- consegna in 1-3 giorni 1
Curto Eloro DOC – Nero d’Avola 2018
| Classification | Ispica- Area Eloro DOC |
| Name | Antica Azienda Agraria Curto |
| Year | 2018 |
| Region | Sicily |
| Grapes | Nero D’Avola |
Brilliant ruby red colour more or less intense; on the nose it shows very pleasant notes of red berry fruit, musk, plum and plain chocolate. The aftertaste releases a special note of “carruba” a typical fruit of the Region
| Production area |
Ispica- Area Eloro DOC |
|---|---|
| Microclimate |
Moderately cold winters and hot summers and windy |
| Ground |
Medium texture, strongly calcareous |
| Vines |
Nero D’Avola 100% |
| Farmed vineyards |
on trellises |
| Pruning |
Spurred cordon |
| Plant density |
3.300 plants per hectare |
| Average production |
quintals per hectare |
| Vineyard exposure |
Southwest |
| Vineyard age |
15 years old |
| Harvest time |
II – III decade of September |
| Winemaking |
In red with maceration on the skins for 12 days with temperature 26/30 ° C |
| Refinement |
Stainless steel, after bottled |
| Gradation |
13 % |
| Food matches |
Braised, Hard cheese, Roasts, wild game |
| Service temperature |
Serve at 18 ° |
12,50 €
Inclusa IVA . Si applicano le spese di spedizione .
- 1,5 kg
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Curto Ikano Igt 2016
| Classification | Igano IGT |
| Name | Antica Azienda Agraria Curto |
| Year | 2016 |
| Region | Sicily |
| Grapes | Nero D’Avola - Merlot |
Of intense ruby red color, with notes of spice with hints of dried fruit, red berries, hints of chocolate and vanilla; the palate is warm, tannic, velvety, very persistent.
| Production area |
Eloro DOC area near Pachino and the Gulf Porto Ulisse 30 meters above sea level |
|---|---|
| Microclimate |
Moderately cold winters and hot summers and windy; temperature variations between day and night of 8/10 ° |
| Ground |
Type of light, very calcareous, with tuff and marl |
| Vines |
Nero D’Avola – Merlot |
| Farmed vineyards |
Sapling |
| Pruning |
Short |
| Plant density |
Nero D’Avola plants 6.400 ha., Merlot plants 4.545 ha. |
| Average production |
Nero D’Avola q.li 46 (kg.0.700 per plant) Merlot q.li 39 (kg. 0,850 per plant) |
| Vineyard exposure |
South |
| Winemaking |
Separate vine; fermentation and maceration, 12 to 15 days at temperatures of 26-30 ° |
| Refinement |
Stainless steel, 6 months in barrels of French oak, part new and part used, after bottled. |
| Gradation |
14 % |
| Food matches |
Braised, cheese Ragusano DOP, Lamb stuffed baked, Ricotta ravioli with pork sauce |
| Service temperature |
Serve at 18 ° |
16,50 €
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Curto Fontanelle Riserva – Nero d’Avola 2018
| Classification | Eloro DOC |
| Name | Antica Azienda Agraria Curto |
| Year | 2018 |
| Region | Sicily |
| Grapes | Nero D’Avola |
This wine has an intense ruby red colour, on the nose it shows hints of ripe plum with light spicy notes and an odea of cocoa and licorice. The aftertaste reminds of toasty dried fruit and of ripe carob
| Production area |
Area Eloro DOC in prossimità di Pachino a 30 mt s.l.m. |
|---|---|
| Microclimate |
Moderately cold winters and hot summers and windy |
| Ground |
Type of light, very calcareous, with tuff and marl |
| Vines |
Nero D’Avola 100% |
| Farmed vineyards |
Sapling |
| Pruning |
Short |
| Plant density |
6.600 plants per hectare |
| Average production |
Kg. From 0.500 to 0.600 per plant |
| Vineyard exposure |
South |
| Vineyard age |
over 50 years old |
| Harvest time |
II – III decade of September |
| Winemaking |
On the skins for 12 days at a temperature of 26 -30°C |
| Refinement |
Stainless steel, 8 months in French oak barrels, used, after bottled |
| Gradation |
14 % |
| Food matches |
Braised, Hard cheese, Roasts, wild game |
| Service temperature |
Serve at 18 ° |
18,50 €
Inclusa IVA . Si applicano le spese di spedizione .
- 1,5 kg
- disponibile
- consegna in 1-3 giorni 1